Pasta e Fagioli Soup Recipe (Hearty Beef, Beans & Pasta)
This Pasta e Fagioli recipe is a cozy, filling soup made with ground beef, carrots, onion, celery, tomatoes, and two kinds of beans, finished with small shell pasta. For how to make it, you sauté the vegetables, brown the beef, simmer everything together, then cook the pasta at the end so the soup stays nicely balanced.
Ingredients
1. Main Ingredients
2. For Serving (optional)
Step-by-Step Method
Prep the vegetables
Dice the carrots, onion, and celery into small, even pieces so they cook at the same pace.
Brown the beef
In a large pot over medium heat, cook the ground beef while breaking it up. Drain off excess fat if needed.
Sauté the aromatics
Add the carrots, onion, and celery. Cook for 5–7 minutes, stirring, until they start to soften.
Add tomatoes and seasoning
Stir in the diced tomatoes, oregano, and black pepper. Let it cook for about 2 minutes so the flavors wake up.
Add beans and liquid
Add both beans, then pour in the water or stock. Stir and bring to a gentle boil.
Simmer to build flavor
Reduce heat and simmer for 20–25 minutes. If it thickens too much, splash in a bit more water.
Cook the pasta at the end
Add the pasta and cook 8–10 minutes, stirring now and then so it doesn’t stick. Keep it slightly al dente.
Adjust heat and serve
Add the hot pepper sauce a little at a time and taste as you go. Off the heat, stir in parsley and serve hot, with grated cheese if you like.