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Pasta e Fagioli Soup is a classic Italian soup with ground beef, vegetables, cannellini beans, diced tomatoes and herbs. This soup is hearty, flavorful and can be a meal served with a side salad and crusty bread or a starter before an Italian meal.

PASTA E FAGIOLI SOUP

Summer is the best time of year and we have been enjoying the good weather we are getting in Ohio. The farmers markets are in full swing around these parts and I take full advantage.  

We live near the Cuyahoga National Park and they have a fantastic farmers market filled with everything you could ever want. We went last weekend and scored some great vegetables, bread, fruit and salsa.

When I went to our farmers market I knew I had to use some of the vegetables and herbs in a soup. Pasta e Fagioli is one of my all-time favorite soups any time of the year.

I love how hearty and rich it is but also how fresh it is. I love to load up my soup with beans and fresh vegetables. 

The farmers market also has a lot of really good food vendors with all types of things from quiches to tacos to dumplings.  

This time around I tried Vegan Dumplings {a mixture of cooked cabbage and vegetables} topped with a spiced tomato and onion sauce.  These dumplings were heavenly.

Mike and I also had a date night last weekend to spend some much needed alone time.

We enjoyed sitting on the patio of a local Italian pizzeria while enjoying a crispy pizza and Peronis.

Speaking of Italian food lets talk about Pasta e Fagioli. One of my favorite Italian soups, hands down.  I know what you are thinking. Soup in July?

Yes, I went there.

This is definitely against all the summer trends for fresh fruit salsa, grilling out, zucchini recipes, but don’t worry those are coming up next, but for now lets talk about this delicious, hearty bowl of soup.

Pasta e Fagioli Soup comes together in under 30 minutes and is a hearty soup that you can use as a starter to a meal or as the main dish paired with a side salad and crusty bread.

I love making this the main dish during the week because it is filling enough to be a meal with vegetables, beans and meat but light enough that you aren’t too full on a hot summer day.

I have seen Pasta e Fagioli made with sausage or beef so feel free to use either. You can also use different beans when making this soup. I have  used red kidney beans and sometimes garbanzo beans.

A meal like this also gives you leftovers for the week to either use for lunch or another dinner.

If you think you will have leftovers I suggest you wait to add the pasta to the soup until you are ready to eat it so it doesn’t soak up all of the juices.

Pasta e Fagioli

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Pasta e Fagioli is a classic Italian soup with ground beef, vegetables, cannellini beans, diced tomatoes and herbs. This soup is hearty, flavorful and can be a meal served with a side salad and crusty bread or a starter before an Italian meal.

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Ingredients

• 1 cup ditalini pasta
• 2 Tablespoons olive oil {divided}
• 1 pound ground beef
• 3 garlic cloves, minced
• 1/4 cup onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 6 cups vegetable broth {you can also use chicken broth}
• 2-15 oz. cans diced tomatoes
• 2-15 oz. cans cannellini beans, drained and rinsed
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
2. Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add ground beef to the skillet and cook until browned, about 5 minutes, drain excess fat and set aside.
3. Add remaining 1 tablespoon oil to the pot and stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4minutes.
4. Stir in vegetable broth, diced tomatoes,cannellini beans, bay leaf, basil, oregano, thyme, crushed red pepper, ground beef and and season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until vegetables are tender, about 12-15 minutes.
5. Stir in pasta until heated through.
6. Garnish with the 1/4 cup fresh parsley, green onions, parmesan cheese. Serve immediately with crusty bread.

Notes

If you plan to have leftovers of this soup I would not add the pasta to the soup but would put the pasta in each individual bowl. Then if you have leftovers save the extra pasta separate and add it to the soup when you are ready to eat it otherwise the pasta absorbs all of the liquid.
If you can get your hands on a parmesan rind, add that in when cooking and remove when you are ready to serve the soup. It adds an extra does of cheese to the soup and creates a creamier texture.