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Pasta e Fagioli

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion diced
  • 3 carrots diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1 can 15 oz tomato sauce
  • 1 can 15 oz diced tomatoes with juices
  • 1 can 15 oz red kidney beans, drained and rinsed
  • 1 can 15 oz white cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 cup ditalini pasta
  • 1 parmesan rind optional
  • Salt and black pepper to taste
  • Fresh grated parmesan cheese for serving

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks, about 6-8 minutes. Drain excess fat if needed.
  2. Add onion, carrots, and celery to the pot. Cook until vegetables are softened, about 6-7 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Pour in beef broth, chicken broth, tomato sauce, and diced tomatoes. Add both types of beans, oregano, basil, thyme, and parmesan rind if using. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Add ditalini pasta directly to the soup and cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
  5. Remove parmesan rind if used. Season soup with salt and black pepper to taste. Serve hot with freshly grated parmesan cheese and a drizzle of olive oil.