Ultimate Hearty Pasta e Fagioli for Cozy Nights In
This Hearty Pasta e Fagioli recipe offers cozy warmth and flavor, perfect for chilly evenings.
Servings: 6 bowls
Calories: 350kcal
Equipment
- Large Dutch oven
- Pot for pasta
Ingredients
For the Soup Base
- 1 lb Ground Beef or Italian Sausage Alternatively, use plant-based ground meat.
- 1 medium Yellow Onion Chopped.
- 3 cloves Garlic Cloves Minced.
- 2 stalks Celery Chopped.
- 2 medium Carrots Diced.
- 28 oz Crushed Tomatoes One can.
- 4 cups Beef or Chicken Broth Use vegetable broth for a vegetarian option.
For the Beans and Pasta
- 15 oz Red Kidney Beans One can, drained and rinsed.
- 15 oz Cannellini Beans One can, drained and rinsed.
- 1 cup Elbow Macaroni or Ditalini Any small pasta shape can be used.
For the Seasoning
- 1.5 tsp Italian Seasoning
- 1 Bay Leaf
- 0.5 tsp Salt Adjust to taste.
- 0.25 tsp Black Pepper Adjust to taste.
For Garnishing
- 2 tbsp Fresh Parsley Chopped, optional.
Instructions
Cooking Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrots, cooking for 5-6 minutes until softened.
- Add minced garlic and sauté for an additional minute until fragrant.
- Incorporate the ground beef or Italian sausage, breaking it up and browning until no longer pink.
- Stir in the crushed tomatoes, Italian seasoning, and bay leaf. Pour in the broth and scrape browned bits. Let simmer for about 10 minutes.
- Add the drained kidney and cannellini beans, simmer for another 15-20 minutes.
- Cook the elbow macaroni or ditalini until al dente in a separate pot. Drain and set aside.
- Mix the cooked pasta into the soup, stir in fresh parsley if using, and season with salt and pepper. Serve hot.
Notes
For added flavor, garnish with grated Parmesan and fresh parsley. Store pasta separately from soup if keeping leftovers.