Hearty and Satisfying
Pasta Fagioli, meaning “pasta and beans,” is a comforting and flavorful soup that’s easy to make. It’s packed with ground beef, beans, veggies, and pasta, making it a satisfying and hearty meal.
Ingredients
- Ground beef
- Beans (red kidney beans and Great Northern beans)
- Vegetables (onion, carrot, garlic)
- Herbs and spices (Italian seasoning, black pepper, red pepper flakes)
- Tomatoes (crushed)
- Broth (chicken or vegetable)
- Red wine vinegar
- Pasta (ditalini, small shells, or elbow macaroni)
- Parmesan cheese (optional)
Instructions
- Brown the beef: Cook the ground beef in a large pot until browned. Remove and set aside.
- Sauté the veggies: Add olive oil to the pot and sauté the onion, carrot, and garlic until softened.
- Add the tomatoes: Increase heat and simmer the crushed tomatoes for 5 minutes.
- Add the beans and broth: Stir in the beans, broth, herbs, spices, and Parmesan rind (if using). Simmer for 10 minutes.
- Puree the soup: Transfer a portion of the soup to a blender and puree until smooth. Stir back into the pot.
- Add the pasta: Stir in the pasta and simmer until al dente (tender but still firm).
- Finish: Stir in the red wine vinegar, parsley, and cooked beef. Adjust seasoning to taste.
Tips
- Use dried beans: You can substitute dried beans for canned beans. Cook them according to the package directions.
- Make it meatless: Omit the ground beef and use vegetable broth instead of chicken broth.
- Store leftovers: Store leftover pasta fagioli in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
- Serve with a side salad or bread.
- Top with grated Parmesan cheese and a drizzle of olive oil.
