Pasta e Fagioli is classic Italian comfort food. It is insanely delicious, and it's perfect on a chilly evening. This soup is hearty and filling, but not too heavy - it's just right. Be careful to not let the pasta overcook or it will get mushy - don't forget that the pasta will continue to cook after you've removed it from the heat.
Pasta e Fagioli Soup
Pasta e Fagioli is classic Italian comfort food. It is insanely delicious, and it's perfect on a chilly evening. This soup is hearty and filling, but not too heavy - it's just right.
Servings: 8 Servings
Calories: 471kcal
Ingredients
- 3 tablespoon vegetable oil
- 4 large carrots - peeled and chopped
- 2 large onions - diced
- 3 stalks celery - thinly sliced
- 1 lb ground beef
- 2 cans tomatoes - 14 oz cans, diced, with juices
- 2 cans pasta sauce - 14 oz cans
- 1 can kidney beans - 14 oz can
- 1 can white beans - 14 oz can
- 4 cups beef stock
- 1 tablespoon italian seasoning
- 2 teaspoon oregano - dried
- 1 tablespoon tabasco
- 3 cups macaroni - dried pasta
- salt and pepper - to taste
Instructions
- Heat the oil in a large soup pot over medium heat, then add the carrots, onions, and celery - generously add salt and pepper and cook until soft, about 4 minutes.
- Increase the heat to medium high, add the ground beef and cook until brown.
- Stir in the remaining ingredients (except the pasta), bring to a boil, then reduce heat and simmer for about 20 - 30 minutes, until the carrots are not quite tender.
- Add the pasta and cook until for a couple more minutes, then remove from heat and let sit - be aware the pasta will continue to cook as the soup rests and can get over cooked very easily - if the soup thickens too much as it rests, just stir in some water to thin it out.
- Serve with freshly grated Parmesan cheese.
Nutrition
Calories: 471kcal | Carbohydrates: 56g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1252mg | Potassium: 1427mg | Fiber: 8g | Sugar: 13g | Vitamin A: 6842IU | Vitamin C: 19mg | Calcium: 123mg | Iron: 5mg
Clark
Does pasta sauce mean spaghetti sauce or just tomato sauce?
Cathie
I made this yesterday. The only change I made was adding mushrooms (I love mushrooms). This recipe is absolutely delicious!!! Thanks for sharing. I might do 1/2 sausage and 1/2 ground beef the next time. That sounded good too!!!
Piero Signorini
Re comment I wrote before =if the soup is made of white beans some tomato pure gives a colour and a better taste = (canned or fresh tomatoes if used, need a long cooking to loose their acidity)
Piero Signorini
Quite right Dolores Early Striano ( No meat, no beef stock, no ground beef, no grated cheese, no tabasco, no pasta sauce =what is it ?= and only one type of beans, "one or the other") This was the soup for Friday or other occasions when catholics wasn't allowed to eat meat, however to make it more nourishing when it was the only dish as a meal people used to add some scraps of pork, (stinco di prosciutto, streaky bacon etc) =Easy with salt and pepper =( to add flavour ::couple of garlic cloves with the skin, you can take them off when soup is served and a bunch of sage, rosemary and some bay leaves.tied with string)= Ciao you are doing a fine job always I give a look on FB, but this pasta e fagioli wasn't very convincing me just by the look of it. :-))).
Anonymous
I've been looking for a good, fairly simple pasta e fagioli. Think I found it ;). And I think I have all the ingredients. Thanks a'bunch!
Anonymous
I'm Italian this is not how I make mine ...
Anonymous
I actually use 2 lager sticks of peperoni chopped in small pieces and chicken stock instead of beef stock!! Comes out fab I also cook the pasta separate