Pasta e Fagioli
A rich and hearty broth filled with a combination of beans, tender vegetables, crushed tomatoes, ditalini pasta and meaty ground beef simmered to perfection delivering a heart warming dish all in one bowl.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Lunch, Main Course
Cuisine American, Italian
Dutch Oven with lid
Small Pot
Cutting Board
Knife
Protein
- 1.5 lbs Ground Beef May substitute for Ground Turkey or Ground Chicken.
Produce
- 1 Onion Diced
- 5 Garlic Cloves Chopped
- 4 Basil Leaves Chopped finely.
Pantry
- 32 oz Vegetable Broth Your preferred brand.
- 28 oz San Marzano Crushed Tomatoes Your preferred brand.
- 15.5 oz Small Red Beans Drained and rinsed.
- 15.5 oz Cannellini White Beans Drained and rinsed.
- 1 cup Ditalini Pasta Prepared to Al dente.
Seasonings
- 2 tbsp Garlic Herb Seasoning
- 1 tbsp Italian Seasoning Blend
- 1 tbsp Adobo May substitute for your preferred Seasoned Salt.
- 1 tbsp Tomato Chicken Bouillon
- 1 tsp Cumin
- 1 tsp Onion Powder
- 2 tsp Sugar
- 1/2 tsp Black Pepper
Heat Dutch Oven on Medium/High.
Add Ground Beef and begin to brown.
Add 1 tbsp Garlic Herb Seasoning, Italian Seasoning, Adobo, Cumin, Onion Powder & Black Pepper and stir to incorporate ingredients into Beef.
Add Diced Onion & Garlic and continue cooking until Onion becomes tender and Garlic is fragrant.***Do not drain beef as the rendered fat adds flavor. Once cooking process is complete, pour in your crushed Tomatoes & Broth and stir to incorporate.
Add remaining Garlic Herb Seasoning, Basil, Tomato Chicken Bouillon, Beans, Pasta and Sugar. Continue stirring to incorporate.
Lower cooking temperature to Medium, cover and let simmer stirring periodically for 20 minutes. Taste midway through to see if additional seasoning is needed.
Enjoy with warm crusty Garlic Bread to soak up the broth.
Keyword Ground Beef, Pasta e Fagioli, Soup, Tomatoes, vegetables