During college, my friends and I would meet at The Olive Garden for bottomless bowls of Pasta Fagioli and bread sticks. The soup was incredibly filling and comforting and it only cost $6.00. My mom recently made her homemade version for me and it was absolutely delicious.
The recipe is pretty straight forward, but one tip I have is to cook the pasta separate from the soup. Pasta will completely absorb the broth leaving you with more of a pasta stew, so if you want more of a soup, cook the pasta separately. Everyone’s preference is different.
- Olive oil
- 1 pound ground beef (or other meat of your choice)
- 1 yellow onion, diced
- 1-2 cups of carrots, thinly chopped in slices or coins
- 1-2 cups of celery, chopped
- 1 28 ounce can crushed tomatoes
- 1 can red kidney beans
- 1 can white kidney beans
- 4 cups of beef broth
- 1.5 teaspoons oregano
- 1.5 teaspoons black pepper
- 1-2 tablespoons fresh parsley, chopped
- 1 package of Ditalini pasta
- Optional: Dash of hot sauce like Sriracha or Cholula
- Add 1-2 tablespoons of olive oil to a dutch oven over medium heat.
- Brown the meat.
- Once browned, add the onion, carrots, celery and crushed tomatoes.
- Drain and rinse the beans and add to the pot.
- Add 4 cups of beef broth - add more if needed during the cooking process.
- Add the oregano and black pepper.
- Let simmer for 45 minutes to an hour.
- Cook the pasta according to instructions separately from the rest of the soup.
- Do not combine pasta with soup until serving in individual bowls to keep the broth from being completely absorbed. Garnish with chopped parsley.
- Store pasta and soup separately.
I picked up two boxes (8 cups) of beef broth in case the meat, beans and veggies absorb too much of the broth during the cooking process.
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All Images © Regan Baroni 2016.