Pasta e Fagioli

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.

Course Main Course, Soup

Cuisine American, Italian

Keyword beef soup, one pan meal, pasta and beef, pasta soup

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 651kcal

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

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.