Soup · One pot
A hearty bowl for pasta night
Two kinds of beans give this beef and pasta soup plenty of texture. Small ditalini catch the tomato broth in every spoonful.
Beef and Two-Bean Pasta e Fagioli
Ground beef, two kinds of beans and small pasta make a hearty tomato-based soup.
Ingredients
1 lb Ground beef lean- 1 tbsp Olive oil
- 2 med Carrots diced into small cubes
- 1 lg Yellow Onion diced into small cubes
- 1 Celery stalk diced into small cubes
- 3 cloves Garlic minced
- 15 oz Diced tomatoes canned, undrained
- 15 oz Tomato sauce canned
- 4 cups Chicken broth low sodium, plus extra if needed
- 15 oz Great Northern beans canned; drained and rinsed
- 15 oz Kidney beans canned; drained and rinsed
- 1 cup Ditalini pasta dry
- 1 tbsp Italian seasoning
- 1 tsp Salt or less, to taste
- 1 tsp Black pepper adjust to taste
- 2 tbsp Fresh basil chopped, optional
Instructions
- Brown the beef in the oil, breaking it into crumbles, until it reaches 160°F (71°C). Transfer to a bowl and spoon away excess fat.
- Soften carrot, onion and celery in the pot for 5–7 minutes. Stir in garlic for 30 seconds.
- Return beef and add tomatoes, tomato sauce, broth, Italian seasoning and drained canned beans. Bring to a boil, then simmer gently for 10 minutes.
- Stir in dry ditalini. Simmer, stirring often, for its package cooking time, until pasta and vegetables are tender. Add hot broth if the soup becomes too thick.
- Taste before adding salt and pepper. Divide into bowls and finish with fresh basil, if using.
Notes
Adapted from Natalya Drozhzhin’s Pasta e Fagioli on Natasha’s Kitchen. Use canned, cooked beans; dried beans cannot be substituted directly.
Salt depends on the broth and canned products; start lightly and adjust at the table. Pasta absorbs liquid as it stands. Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C), adding broth as needed.
Tried this recipe?
Let us know how it was!Adapted from Natalya Drozhzhin’s Pasta e Fagioli on Natasha’s Kitchen.