Pasta e Fagioli Soup

Ingredients

• 454 g (1 pound)minced beef or Italian sausage
• 1 mediumonion, peeled and chopped
• 2carrots, scraped and chopped or sliced
• 2 stalkscelery, chopped
• 425 g (15 ounces)tinned diced tomatoes
• 411 g (14.5 ounces)tinned red kidney beans, drained
• 411 g (14.5 ounces)tinned white kidney beans or cannellini beans, drained
• 425 g (15 ounces)tinned beef stock
• 227 g (8 ounces)tinned tomato sauce
• 240 ml (1 cup)spaghetti sauce of your choice (the original uses tomato, basil and garlic pasta sauce)
• 2 teaspoonsdried oregano or Italian seasoning
• ½ teaspoonblack pepper
• 3 teaspoonsdried parsley
• ½ teaspoonTabasco sauce (optional)
• 1 teaspoonminced garlic
• 240 ml (1 cup)water
• about 100 g (1 cup)ditalini pasta (or shell pasta)

Instructions

1. 1

   Brown the meat

   Brown the minced beef or Italian sausage in a large stockpot on the hob, then drain it. Add all the remaining ingredients except the pasta. Bring the soup to the boil, reduce the heat to a simmer and add the pasta.

2. 2

   Simmer until tender

   Cover and cook for 30 to 40 minutes, or until the pasta and vegetables are tender. Serve with shredded Parmesan on top if you like. The recipe makes 8 to 10 servings.

What is Pasta e Fagioli?

Pasta e Fagioli means pasta and beans in Italian, and refers to a family of rustic Italian soups rather than one fixed recipe. This American-style take combines beans and small pasta with tomato, vegetables and meat for a filling one-pot meal.

Tomatoes and spaghetti sauce build a savoury base, while two kinds of beans add substance. Ditalini is a classic small shape for soup, though the recipe also allows shell pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 22g protein, 47g carbs, 11g fat.

The pasta and beans provide most of the carbohydrates, while the beef or sausage contributes protein and much of the fat. Serve a bowl with salad or extra vegetables, and use a moderate amount of Parmesan, to balance the meal.

Choosing the meat and beans

Meat choice: Minced beef gives the soup a straightforward savoury flavour; Italian sausage makes it more seasoned. Brown the meat first and drain it as directed.

Beans: Red kidney beans and white kidney beans or cannellini give the soup contrasting colours and textures. Drain both tins before adding them.

Build the tomato broth

Tomato base: Diced tomatoes, tomato sauce and spaghetti sauce supply the main body of the broth. A tomato, basil and garlic pasta sauce suits the flavour profile described in the recipe.

Seasoning: Dried oregano or Italian seasoning, parsley, black pepper and garlic season the pot. Tabasco is optional, so leave it out for a milder soup.

Cook the pasta gently

Add it at the right time: The method adds the pasta after the soup has come to the boil and been reduced to a simmer. Keep the pot covered while it cooks.

Check for tenderness: The recipe gives a 30-to-40-minute cooking time and says to cook until both pasta and vegetables are tender. Check towards the earlier end of that range so the pasta does not become softer than you want.

Adjust the consistency

Pasta absorbs liquid as it cooks, and the soup will continue to thicken as it stands. If it seems too thick when serving, loosen it with a splash of water or stock.

For a more broth-like bowl, serve soon after the pasta and vegetables become tender. A longer rest gives the flavours time to mingle but can leave less liquid in the pot.

Serve it as a meal

Parmesan: The recipe suggests shredded Parmesan on top; add it just before serving so it stays distinct rather than disappearing into the pot.

On the side: Crusty bread is a handy accompaniment for the tomato broth. A simple green salad can add a fresh contrast to the soup's beans, pasta and meat.

Recipe notes & tips

• Chop the onion, carrots and celery to a similar size so they cook at a similar pace.
• Drain the browned meat as the recipe directs before adding the other ingredients.
• Drain the beans well to avoid adding their canning liquid to the soup.
• Use ditalini or another small pasta shape that is easy to scoop up with beans.
• Check the pasta and vegetables for tenderness before serving, rather than relying only on the full cooking time.
• Offer Parmesan at the table so everyone can add as much as they want.

Variations

• Choose sausage: Use Italian sausage instead of minced beef for a more heavily seasoned soup.
• Swap the pasta: Use shell pasta in place of ditalini, as the recipe suggests.
• Change the seasoning: Choose Italian seasoning instead of dried oregano.
• Skip the heat: Leave out the optional Tabasco for a milder bowl.
• Use cannellini: Choose cannellini beans for the white kidney beans.
• Add Parmesan: Finish each serving with shredded Parmesan as suggested in the recipe.

Common mistakes to avoid

• Skipping the browning: Brown the meat in the stockpot first, as directed, for a savoury base.
• Forgetting to drain: Drain the meat after browning and the beans before adding them.
• Adding pasta too early: Wait until the soup has come to the boil and been reduced to a simmer.
• Overcooking the pasta: Check for tenderness during the 30-to-40-minute cook and serve once it is ready.
• Using too much Tabasco: It is optional; leave it out or add only the stated amount for controlled heat.

How to store

Refrigerate leftovers in a covered container for up to 3 to 4 days. The pasta will absorb broth as it sits, so add a little water or stock when reheating gently on the hob or in the microwave.

Frequently asked questions