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Pasta Fagioli Recipe
Pasta Fagioli Recipe 
This hearty Pasta Fagioli is packed with ground beef, vegetables, beans, and pasta, simmered in a savory tomato broth. It's a comforting, flavorful dish that’s perfect for cozy dinners!
Ingredients
For the Soup Base:
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
3 cloves garlic, minced
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
4 cups beef broth
2 (15 oz) cans cannellini beans or kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
2 cups ditalini pasta or any small pasta shape
1 tsp dried basil
1 tsp dried oregano
½ tsp thyme
Salt and pepper, to taste
2 tbsp olive oil, for sautéing
Optional Garnishes:
Freshly grated Parmesan cheese
Fresh parsley or basil
Instructions
1. Cook the Ground Beef:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the ground beef and cook until browned. Drain excess fat if needed and set the beef aside.
2. Sauté the Vegetables:
In the same pot, add a little more olive oil if needed.
Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Build the Soup:
Return the ground beef to the pot.
Stir in the diced tomatoes, tomato sauce, and beef broth.
Add the beans, basil, oregano, thyme, salt, and pepper. Stir well.
4. Simmer:
Bring the soup to a boil, then reduce the heat to low.
Cover and let it simmer for 20-25 minutes to meld the flavors.
5. Cook the Pasta:
In a separate pot, cook the ditalini pasta according to package instructions. Drain and set aside.
(Alternatively, add the uncooked pasta directly to the soup 10 minutes before the end of simmering.)
6. Combine and Serve:
Stir the cooked pasta into the soup. If the soup is too thick, add extra broth or water to reach your desired consistency.
Serve hot, garnished with Parmesan cheese and fresh herbs if desired.
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