Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil; 1¼ lb Ground Beef; 1 Onion; 2 Carrots; 2 Celery; 3 cloves Garlic; 1 tsp Oregano; 14 oz Canned Tomatoes; 6⅓ cups Beef Stock; 2 White Beans; 1 tsp Salt; ½ tsp Black Pepper; 8½ oz Macaroni; 1½ oz Parmesan (optional)

By Eatpace

This Italian bean and pasta soup has ground beef, tomatoes, and tender macaroni in a savory broth. Everything cooks in one pot in about 40 minutes.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 812; kcal per serving
Protein: 54g; per serving

Plan this dinner Jump to recipe

Bowls of tomato broth with ground beef, white beans, macaroni, vegetables, and grated Parmesan.

40 min

Method

6 steps 10 min prep · 30 min cook

Cook

Step 1. Heat Olive Oil in a large pot over medium-high heat. Add Ground Beef and break it up, cooking until browned with no pink remaining, about 6 minutes.
Step 2. Add Onion, Carrot, and Celery. Cook over medium heat, stirring, until the onion softens, about 5 minutes.
Step 3. Stir in Garlic and Oregano and cook until fragrant, about 1 minute.
Step 4. Add Canned Tomatoes, Beef Stock, White Beans, Salt, and Black Pepper. Bring to a boil, then lower the heat and simmer until the carrots begin to soften, about 8 minutes.
Step 5. Stir in Macaroni and simmer, stirring often, until the pasta is tender, about 10 minutes. Turn off the heat.

Finish & serve

Step 6. Ladle the soup into bowls and top with Parmesan, if using.

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Tips

Good to know

Ground beef is safe to eat when it reaches 160°F on an instant-read thermometer.

Leftovers

Refrigerate leftovers for up to 3 days; add a splash of water when reheating because the pasta absorbs broth.

Swap it

Use kidney beans in place of cannellini beans if that's what you have.

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