Simple Pasta e Fagioli Soup Recipe

This simple pasta e fagioli soup recipe is hearty, flavorful, and fresh. Great for cold days, slow days, or any day in between.

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My version of this traditional italian soup is comprised of sauteed veggies, chicken broth, herbs, wine, beans, small tubed pasta (ditalini pasta), and pure joy. If you’re a soup lover then, I think you’ve found your long lost love.

It takes less than a hour to prepare and perfect for when you’re in need for a feeling bowl of soup. I can’t stress enough how simple this pasta e fagioli is to make. Enjoy this soup with fresh jalapeno and cheddar cornbread to elevate your tastebuds!

How long will this Simple Pasta e Fagioli soup last?

• In the fridge, the soup will keep for about 3 to 4 days. You can store the soup in an air-tight container or just put the lid on the soup. I would also store the ditalini pasta separately so it doesn’t become mushy in the process. It’s better to just make enough for what you need when you need it.
• In the freezer, the soup will last about 3 to 4 months. Place in an air-tight container whether all together or in small batches. Do not freeze the soup with the pasta.

Tools for success:

• dutch oven
• cutting board
• colander

Ingredients for this Simple Pasta e Fagioli Recipe (pasta and beans):

• 1 lb lean ground beef (or turkey)
• 28 oz can san marzano tomatoes (chopped)
• 2 cups chicken broth
• 1/2 cup red cooking wine (you could also use regular red wine or substitute with chicken broth)
• 1 shallot (finely chopped)
• 2 medium carrot (diced)
• 1 large sweet onion
• 2 celery stalks (diced)
• 5 garlic cloves (chopped)
• 15 oz can kidney beans (drained and rinsed)
• 15 oz can cannellini beans (drained and rinsed)
• 2 tablespoons tomato paste
• 2 tablespoons avocado oil (can also use olive oil or grape seed oil)
• 1 tablespoon unsalted butter
• 2 teaspoons each of marjoram and thyme
• 1 teaspoon each of oregano and basil
• 1/2 teaspoon rosemary
• 2 bay leaves
• ditalini pasta
• salt and pepper to taste
• garnish: parmigiano reggiano

How to make this Simple Pasta e Fagioli Recipe:

Gather the ingredients.

Add 1 tablespoon of oil to a skillet over medium heat. Then, add the ground beef and cook until browned. There should be no pink left.

In a dutch oven, add unsalted butter and oil over medium-high heat. Now add in celery, onions, carrots, shallots.

Cook the veggies until they break apart easily (10-20 minutes).

Then add chopped garlic and sautee 1 to 2 minutes until aromatic.

Chop the san marzano tomatoes. Drain and rinse the beans.

Now, add in the san marzano tomatoes (chopped) with the juice, chicken stock, red wine, lean ground beef, kidney beans, cannellini beans, oregano, marjoram, thyme, basil, rosemary. Stir to combine.

Add in bay leaves and submerge them. Cover with lid and simmer on medium heat for 25- 30 minutes.

About half way through cooking the pasta e fagioli, prepare the ditalini pasta according to the directions on the box.

After the pasta is done, drain and pour in a little oil to coat. This will prevent the pasta from sticking. Add the ditalini pasta to the soup just before serving. This way the pasta will not be mushy or overly soft.

After the soup is finished cooking, add salt and pepper to taste.

Go ahead and remove the bay leaves.

Top the soup with the pasta and garnish with fresh parmigiano reggiano and parsley. You have now made your very own hearty bowl of pasta e fagioli soup that will be enjoyed by everyone.

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Check out my other post:

• Easy Homemade Sourdough Bread Loaf
• Easy Homemade Chicken Parmigiana

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