Here in the North Country, our first frost is imminent; some local areas have already experienced frost. And since soup is essential in our household, I made Pasta e Fagioli this week. Pasta e Fagioli, meaning “pasta and beans,” is a hearty and tasty soup that is easy to prepare. It can be ready in half an hour, depending on how quickly you can chop the veggies!
Lunch or Dinner
We often eat soup for lunch or as a first course—this soup, paired with a sandwich like grilled cheese, is enough for a meal.
Pasta e fagoli soup is typically made with vegetables, red beans, and cannellini beans, with ditalini pasta. The broth is tomato-based. It cooks quickly and can be prepared with the pasta in the soup to serve immediately, or the pasta can be kept separate and added when serving at a later time. This prevents the pasta from swelling and becoming gooey.
The Process
Although my version includes meat, such as ground beef or ground sausage, it can be made vegetarian by omitting the ground meat. Do remember to grate fresh Parmesan into it and add a swirl of olive oil when serving! Fresh herbs will also brighten the flavor. Canned beans and tomatoes mean the pot cooks up quickly and is ready fast!
Pasta e fagioli soup begins by browning the onion, celery, and meat (if using) in a small amount of oil. Add some garlic and cook for only a brief moment (otherwise, the garlic can become bitter). Then the stock and tomato sauce go in. I keep all flavors of Better Than Bouillon on hand, and I used both chicken and Italian Herb. I don’t like chunks of tomato in soup, so I always puree the can of diced tomatoes in a mini-processor to make a thick sauce. Feel free to dump in the can as is if you like the pieces of tomato. I always use fire-roasted tomatoes for more flavor.
I keep an Italian season mix on hand, but use individual herbs of your preference as a replacement. Do add the bay leaf.
If serving the soup immediately after cooking, the pasta can be added and cooked directly in the soup. More water may be added to prevent the soup from being too thick.
Get back to me!
Please try this soup and let me know what you think of it! Did you swap out ingredients? Add something new?
What’s your favorite soup? Do share!
Pasta e Fagioli Soup
A hearty & tasty soup that can make up a meal. Add some crusty bread for dunking!
Ingredients
- 2-3 tbsp olive oil
- 1 lb ground beef or ground Italian sausage
- 1 medium onion diced
- 2 stalks celery diced
- 2 garlic cloves minced
- 1 quart chicken stock
- 1 tsp Better than Bouillon Chicken
- 1 tsp Better than Bouillon Italian Herbs
- 29 oz tomato sauce
- ½ cup of water rinse out the tomato can
- 1 15.5 oz can red kidney beans
- 1 15.5 oz can cannellini beans
- 1 can 14.5 oz diced tomatoes (roasted is preferable)
- 1 Tbsp Italian seasoning or a mix of rosemary, basil, oregano, thyme, and marjoram
- 1 tsp onion powder or onion granules
- 1 tsp garlic powder or granules
- 1 bay leaf
- 1 cup ditalini pasta cooked separately per directions
- Salt & Pepper to taste
- For Serving: Grated Parmesan Cheese & fresh chopped parsley
Instructions
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In a large soup pot, warm the oil over low to medium-low heat, then add the onions, carrots, and celery. Sauté until the onion begins to take on a little color. Add the garlic and stir briefly.
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Add the ground meat, break it up into small pieces, and stir until the pink color is gone.
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Add the chicken stock, tomato sauce, diced tomatoes, water, Better than Bouillon, and seasonings. Add the bay leaf and stir to combine. Let simmer for 15-20 minutes, or until the vegetables are tender and softened.
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Add the beans and cooked ditalini. To serve, grate over fresh parmesan, sprinkle with chopped parsley, and drizzle with olive oil.
