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Pasta e Fagioli Soup

A hearty & tasty soup that can make up a meal. Add some crusty bread for dunking!

Course Soup
Cuisine Italian
Keyword bean soup, hearty soup, pasta e fagioli, tomato based soup, vegetable soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 People

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

  1. 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.
  2. Add the ground meat, break it up into small pieces, and stir until the pink color is gone.
  3. 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.
  4. Add the beans and cooked ditalini. To serve, grate over fresh parmesan, sprinkle with chopped parsley, and drizzle with olive oil.