Pasta e Fagioli Soup with Beef, Two Beans, and Al Dente Ditalini
By Ava Mitchell
Total
40 min
Servings
4
Level
Easy
Cooking the ditalini separately results in it maintaining a pleasantly tender texture rather than allowing it to absorb the broth and become overly soft in the pot․ This Pasta e Fagioli soup combines ground beef‚ creamy Great Northern beans‚ kidney beans‚ vegetables‚ plus tomato-herb broth for a hearty bowl․
Browned lean ground beef builds the savory base‚ while onion‚ carrots‚ celery‚ plus garlic soften in the same pot before chicken broth‚ tomato sauce‚ diced tomatoes‚ water‚ sugar‚ plus dried herbs are added․ Basil‚ oregano‚ thyme‚ along with marjoram‚ contribute to giving the broth its Italian-inspired character․ Great Northern beans offer a creamy bite‚ while kidney beans maintain a firmer texture in contrast to the small pasta․
The soup is on track when the carrots‚ celery‚ and onion are very tender after the covered simmer and the tomato broth smells of well-blended herbs․ Do not add the ditalini at the beginning․ The ditalini continues to absorb liquid as it sits‚ which can lead to a loss of its al dente texture․ Add the drained pasta and rinsed beans just long enough to warm them through․
Finish each bowl by adding chopped parsley and finely shredded Parmesan or Romano cheese․ Serve with crusty bread alongside the remaining broth‚ a simple green salad‚ or roasted vegetables․ Leftovers naturally become thicker as the pasta and beans absorb liquid․ A small splash of broth or water restores a looser consistency while warming․
Why you'll love this recipe
- Cooking the ditalini separately in a pot preserves an al dente bite because it does not keep absorbing tomato broth during the vegetable simmer or in leftovers․
- Browning the lean ground beef first creates a savory foundation․ Draining the excess rendered fat‚ in turn‚ keeps the broth from becoming unnecessarily greasy․
- Sautéed onion‚ carrots‚ as well as celery soften before the liquids go in‚ giving the finished soup tender vegetables along with a fuller aromatic base․
- Two bean varieties add contrast because creamy Great Northern beans and firmer kidney beans keep each spoonful from having one uniform texture within it․
- A brief final simmer warms the pasta while beans do not overcook‚ so the soup remains substantial rather than thick or soft․
- Chefs add finishing cheese to individual bowls․ This step allows Parmesan’s milder nuttiness and Romano’s sharper saltiness to remain distinct at the table․
Ingredients
- •3 cloves garlic (finely minced)
- •1 can diced tomatoes (15 oz)
- •¾ tsp dried thyme
- •1 lb lean ground beef
- •½ cup water
- •1 cup celery (cut into approximately 1/2-inch cubes)
- •2 tsp granulated white sugar
- •2 cans reduced-sodium chicken broth (14.5 oz each)
- •1 ½ tsp dried basil
- •2 tbsp olive oil (divided)
- •3 cans tomato sauce (8 oz each)
- •½ tsp dried marjoram
- •1 ½ cups yellow onion (chopped; approximately 1 large onion)
- •1 tsp dried oregano
- •1 cup carrots (diced into roughly 1/2-inch pieces)
- •salt (as needed)
- •freshly ground black pepper (as needed)
- •1 can Great Northern beans (15 oz, thoroughly rinsed and drained)
- •1 can dark red kidney beans (15 oz, rinsed and drained)
- •1 cup ditalini pasta (uncooked)
- •additional water or chicken broth (if required for thinning)
- •3 tbsp fresh parsley (chopped)
- •Parmesan or Romano cheese (finely shredded, for topping)
Instructions
- 1
Warm 1 tablespoon of the olive oil in a large pot over medium-high heat. Add the lean ground beef and break it into small crumbles while it cooks until completely browned and cooked through.
- 2
Drain away any excess rendered fat, then transfer the cooked beef to a plate and reserve it.
- 3
Pour the remaining 1 tablespoon olive oil into the same pot. Add the yellow onion, carrots, and celery, then cook over medium-high heat for approximately 6 minutes, stirring occasionally, until the vegetables begin to soften.
- 4
Stir in the minced garlic and sauté for about 1 minute, just until aromatic.
- 5
Pour the chicken broth, tomato sauce, water, and diced tomatoes into the pot. Add the sugar, dried basil, oregano, thyme, marjoram, and reserved ground beef.
- 6
Season with salt and ground black pepper to taste, then stir thoroughly to combine.
- 7
Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, stirring occasionally, until the vegetables are very tender.
- 8
While the soup simmers, cook the ditalini separately according to the package instructions. Cook only until al dente, then drain thoroughly.
- 9
If the cooked pasta will stand for several minutes before being added to the soup, toss it with a very small drizzle of olive oil to help prevent sticking.
- 10
Stir the cooked ditalini, dark red kidney beans, and Great Northern beans into the simmering soup, mixing gently to distribute them.
- 11
Add a small quantity of extra chicken broth or water if the soup is thicker than desired.
- 12
Continue simmering for approximately 1 additional minute, until the pasta and beans are heated through.
- 13
Ladle the soup into bowls. Finish each serving with chopped parsley and finely shredded Parmesan or Romano cheese.
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