Pasta e Fagoili
This hearty bowl of comfort features lean ground beef, tender beans and pasta, and a robust sauce that’s brimming with aromatic vegetables and herbs. Made in one pot and ready in under 30 minutes, this wholesome meal belongs in your regular recipe rotation!
This is a sponsored post written by me on behalf of Laura’s Lean. All opinions are 100% mine.
This recipe was crafted in partnership with Laura’s Lean Beef. I feel great when I create and serve recipes made with Laura’s Lean because it’s a better-for-you-ingredient and makes the perfect base for an incredible meal.
What exactly is pasta e fagioli? Translating to “pasta and beans”, pasta e fagioli is a classic Italian soup that’s similar to minestrone, but less brothy. The soup boasts tender beans, pasta, herby broth, and loads of vegetables.
What ingredients go into pasta e fagioli?
That sort of depends who you ask. My grandmother had her version of pasta sauce, and I’m sure yours did too. The same is true of this soup; there are endless variations for pasta e fagioli, depending which household you visit. That said, two staples reign supreme – pasta and beans – and after that, you can have some fun. Most have beef, but some have sausage, bacon or pancetta, while others are vegetarian. The bean varieties vary too, so use what you have. Just know this: no matter what you put in your pasta e fagioli, you will sit down to a warm, comforting bowl of deliciousness.
Use lean ground beef for an undeniably wholesome meal
Pasta e fagioli is inherently healthy because it’s basically a pot of pasta, beans, vegetables, and protein. Make it even healthier by choosing lean ground beef. I chose Laura’s Lean 92% Lean/8% Fat Ground Beef because it’s lower in total fat, saturated fat, and cholesterol than most other beef products, and it contains no added hormones. All Laura’s Lean Ground Beef comes from cattle who were fed a vegetarian diet and raised without added hormones or antibiotics. Look for Laura’s Lean with the other ground beef products in your grocery store. You can also order Laura’s Lean on-line and have it shipped directly to your home! Start chopping those veggies, your beef is on the way! 😊
How adorable is the pasta in this soup? Pasta e fagioli is often made with ditalini pasta, but as stated above, there are countless modifications and variations. I chose Pastabilities Hearts + Flowers Pasta, an all natural pasta that’s as fun as it is delicious. Using Old World, small batch manufacturing and 100% durum wheat, Pastabilities is another better-for-you ingredient that boasts premium and organic ingredients. Another win for this soup, and your belly.
How should you store leftover pasta e fagioli soup?
If you know you’re making too much to feed your brood, store the soup and pasta separately (to prevent the pasta from soaking up all the broth). If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Pro tip: Store individual portions in microwave-safe containers and reheat them in a snap!
Can you freeze pasta e fagioli soup? The short answer is yes. Just note, frozen beans can get mushy when thawed. Store the soup in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pasta e Fagioli
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- 28- ounce can crushed tomatoes
- 4 cups beef broth, plus more if needed
- 2 teaspoons granulated sugar, optional
- 2 bay leaves
- Salt and freshly ground black pepper
- 1 1/4 cups small-shaped pasta of choice, ditalini is traditional; I used The Pasta Shoppe’s Hearts + Flowers Pasta
- 15- ounce can pinto beans, rinsed and drained
- 15- ounce can great northern or cannellini beans, rinsed and drained
- Freshly grated or shredded parmesan or Romano cheese for serving
- Chopped fresh parsley for serving, optional
Instructions
- Brown the beef in a large stock pot or saucepan over medium-high heat, breaking up the meat as it cooks. Transfer the beef to a plate and set aside.
- Heat the oil in the same pot over medium-high heat. Add the onions, carrots, and celery and cook for 3 to 5 minutes, until soft. Add the garlic and Italian seasoning and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the crushed tomatoes, broth, sugar (if using), bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Return the beef to the pan. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes.
- Meanwhile, cook the pasta according to the package directions. Drain.
- Add the pasta to the pot with both bean varieties. If the mixture is thicker than you want, add more broth as desired. Simmer for 2 minutes to heat through. Remove the bay leaves. Season to taste with salt and black pepper.
- Ladle the soup into bowls and top with the parmesan cheese and parsley. Serve with extra cheese on the side.