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
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.
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
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
- 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.
- Add remaining 1 tablespoon oil to the pot and stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4minutes.
- 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.
- Stir in pasta until heated through.
- 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.
Medha @ WhIsk & Shout says
Your date night pizza looks fabulous! And love this soup- it’s such a classic, and really filling because of the beans and pasta!
Julia says
That pizza was fabulous! 🙂 And yes-this is such a filling soup with the beans and pasta. One of our favorites!
Gwen @SimplyHealthyFamily says
This soup sounds wonderful, I love all the flavors going on! What a fun date night! I’ve never had Peroni, looks perfect for summer sipping.
Amy @ A Healthy Life For Me says
This soup looks wonderful, perfect way to use up those summer tomatoes. I love Peroni!
Julia says
It is a great way to use up summer tomatoes! And yes, Peroni is the best!
Joy @ Joy Love Food says
We enjoy eating soup year round at my house too and pasta e fagioli is also one of my favorites, your version looks delicious!
Julia says
We do too, even when it is so hot out! 🙂 Hope you guys try this one out.
Mary Ellen says
This is one of my favorite soups! It looks so yummy…
Julia says
Me too!
Faith (An Edible Mosaic) says
Yay for date night! <3 And yum about this soup. I'm with you – we are year-round soup eaters! I need to make this, I love how full of veggies it is.
Julia says
Date nights are the best, right!? Glad other people are soup eaters year round. I can’t believe that I would even think of eating soup when it is 90 degrees out, but sometimes I do!
Ali @ Home & Plate says
This soup would be perfect for fall. I would love this before a nice Italian meal. Pinning for later.
Michelle @ A Dish of Daily Life says
My mom in law makes an awesome pasta e fagioli. I’ve never had it with ground beef though…I think I need to try yours as well. It looks delicious!
Julia says
I think the ground beef makes it a heartier and more flavorful dish but you can skip the meat all together or go for ground turkey!
Caren Gittleman says
I just love Pasta e Fagioli, but to lighten this up and to make it “Simply Filling” for weight watchers, I would use a whole wheat pasta. (I know it won’t be exactly the same but it makes it fit their “simply filling” guidelines.
And…I would use either 93% or higher ground turkey or ground beef…………….it would still be equally delicious!!
Julia says
These are great tips! I love the idea of using the ground turkey too! Thanks Caren!
Trish - Mom On Timeout says
This soup looks so hearty and delicious!
Julia says
It is! Thanks Trish!
Elena says
Fagioli is one of my favorite Italian dishes!
Christie says
Pasta e fagioli is one of my most fave soups in the colder months. I love making a huge pot and eating it for lunch during the week with some good bread. YUM!
Julia says
That is one reason I love this recipe–always gives me extra to eat during the week.
Kaitie @ Fuchsia Freezer says
while i’m pregnant and the thought of having any sort of soup isn’t quite appealing at the moment with the heat we’ve been having, I feel like this is one for the books this fall! The fresh colours and flavours of this look amazing!
Kaitie @ Fuchsia Freezer recently posted..Grilled Zucchini Bruschetta #FoodieMamas
Julia says
Yes! Save this for the fall. It is the perfect comfort food on a crisp, cool day. One of our favorites for sure!