Pasta e Fagioli is a very hearty and satisfying soup that fills you up and warms you through and through. We enjoy this as an entree with freshly grated Parmesan cheese on top and some crusty french bread for wiping the bowl clean!
I could go on and on about this combination of flavors. The beef and tomatoes, along with the fresh basil and warm broth, pair so nicely together. The pasta and beans make it stick-to-your-ribs good!! Honestly, when this is simmering on the stove-top, it is so tempting! I just want to keep tasting it!! I mean, it's necessary to taste as you go to perfect the flavor, right? Suuuuure, that's it! I'm just making sure it is the best it can be for the fam <wink>
Pasta e Fagioli is seriously easy to make, y'all! You can even make it all in one pot if you make the pasta first and then set it aside until you are ready to serve. It is best to add the pasta last, right before serving, because it will soak up all the liquid. That's not necessarily a bad thing! Those soup soaked noodles are delicious, which makes leftovers taste even better!! Just be sure to add some extra broth to thin it out, or you can be like me and eat it as is. Thick or thin, this soup will definitely help warm you up during the winter blast!
Pasta Fagioli Recipe
- 1 tablespoon extra virgin olive oil
- 1 pound ground chuck
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly minced garlic
- 1 small onion, chopped
- 2 celery ribs, chopped
- 1/4 cup of your favorite red wine or whatever you have handy ;)
- 1/4 cup chopped fresh basil
- 2 bay leafs
- 1 (28 ounce) can good quality crushed tomatoes
- 2 cups water
- 2 teaspoons beef base, such as Better Than Bouillon
- 1 (15 ounce) can cannellini beans (UNdrained)
- 8 ounce ditalini pasta, cooked. Tiny shells also work well if you can't find dialini pasta.
- Freshly grated Parmesan cheese (to taste)
- Cook and drain the pasta as directed on the package. Remove from pot and set aside until ready to serve the soup.
- Season the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper. Using the empty pasta pot, saute the ground beef over mid-high heat until browned.
- Add 1 tablespoon minced garlic and the chopped onion and celery. Cook for a couple minutes until the veggies begin to soften.
- Add 1/4 cup red wine and scrape any browned bits off the bottom of the pot. Add 1/4 cup chopped basil and the 2 bay leaves. Stir to mix everything together nicely.
- Add the 28 ounce can of crushed tomatoes, 2 cups water, and 2 teaspoons beef base. Stir to combine. Reduce heat and simmer for at least 30 minutes. You can simmer longer as needed.
- When ready to serve, add the cooked pasta and the can of beans with their liquid. Stir to combine and add about 1/2 cup of freshly grated Parmesan cheese. Give it a taste at this point and season as needed. Add more cheese, salt and pepper to your liking. If it is to acidic for you, add a little bit of sugar to cut through the acidity of the tomatoes. Garnish with freshly chopped basil and Parmesan cheese. Enjoy!
Prep Time: 15 mins.
Total time: 55 mins.
Tags: Pasta Fagioli, Soup, Italian, Beans, Pasta, Main, Appetizer, Comfort Food, Olive Garden, Fresh Herbs
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