Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped finely
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 (8oz) cans tomato sauce
- 2 (14.5oz) can beef broth
- 1 (14.5oz) can petite diced tomatoes
- 1/2 cup of water
- 2 tsp granulated sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz dry ditalini pasta
- 1 (15oz) can dark red kidney beans drained and rinsed
- 1 (15oz) can cannellini beans, drained and rinsed
- Parmesan cheese, freshly grated for serving
- Salt and Pepper to taste
Instructions
- Brown the beef
Start by heating your pot over medium heat. Add the ground beef and cook until there’s no pink left. Stir it often and break it up with your spoon as it cooks—this should take about 5-7 minutes. If there’s a lot of grease, you can drain some of it, but leaving a little bit adds flavor. - Add the veggies
Toss in the chopped onion, diced carrots, diced celery, and minced garlic. Cook for about 5 minutes until the veggies are soft and the kitchen starts smelling amazing. The garlic might stick a little, but just keep stirring and scraping it off the bottom. - Add the tomato base
Pour in the tomato sauce, beef broth, diced tomatoes, and half a cup of water. Add the basil, oregano, sugar, and a pinch of salt and pepper. Stir everything well, bring it to a boil, then reduce the heat to a simmer. Let it cook for about 5-6 minutes to let the flavors meld. - Cook the pasta
Stir in the ditalini pasta and let it cook in the soup for about 10 minutes, or until it’s al dente. This step thickens the soup as the pasta absorbs the flavors. If you notice the soup is getting too thick, add a bit more water. - Add the beans
Finally, add the kidney beans and cannellini beans. Cook for another 2-3 minutes, just until the beans are heated through. Give it a taste and add more salt or pepper if needed. - Serve with Parmesan
Ladle the soup into bowls and top with a generous sprinkle of freshly grated Parmesan. The cheese melts a bit into the hot soup, making each bite even better.
Notes
Serving suggestions and presentation
For the perfect cozy meal, serve this Pasta e Fagioli with a crusty Italian bread or garlic bread on the side. You could also add a simple side salad with a tangy vinaigrette to balance the richness of the soup. Top each bowl with more grated Parmesan and, if you’re feeling fancy, a sprinkle of fresh basil or parsley for color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner