Pasta e Fagioli Soup Recipe (Hearty Beef, Beans & Pasta)

Dice the carrots, onion, and celery into small, even pieces so they cook at the same pace.

In a large pot over medium heat, cook the ground beef while breaking it up. Drain off excess fat if needed.

Add the carrots, onion, and celery. Cook for 5–7 minutes, stirring, until they start to soften.

Stir in the diced tomatoes, oregano, and black pepper. Let it cook for about 2 minutes so the flavors wake up.

Add both beans, then pour in the water or stock. Stir and bring to a gentle boil.

Reduce heat and simmer for 20–25 minutes. If it thickens too much, splash in a bit more water.

Add the pasta and cook 8–10 minutes, stirring now and then so it doesn’t stick. Keep it slightly al dente.

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.