Dinner · Lunch · Beef

Pasta e Fagioli

The Italian-American pasta and bean soup, with a little ground beef, two kinds of beans and small pasta in a tomato broth.

⏱ 50 min (15 min prep, 35 min cooking) 🍽 Serves 6 · about 1 1/2 cups kid friendlybudgetfreezer friendlyleftovers
📅 Add to my plan

ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Soup

  • 1 lb Ground beef, 90% lean
  • 1 Yellow onion, chopped
  • 2 Carrots, diced
  • 2 stalk Celery, diced
  • 3 clove Garlic, minced
  • 1 tsp Dried oregano
  • 1 can Crushed tomatoes
  • 5 cup Beef broth, low-sodium
  • 1 can White beans (canned), drained and rinsed
  • 1 can Kidney beans (canned), drained and rinsed
  • 1 cup Elbow macaroni, or ditalini
  • ½ tsp Ground black pepper
  • ¼ tsp Table salt (to taste)
  • ⅓ cup Fresh basil, chopped

  • To serve

  • ½ cup Grated Parmesan

Make it yourself

Make the beef stock yourself → Cook the red kidney beans from dry →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, instant-read thermometer.

  1. Brown the beef in a large pot over medium-high heat, breaking it up, until no pink remains and it reaches 160°F. Spoon off extra fat.
  2. Add the onion, carrots and celery and cook 6 minutes. Add the garlic and oregano for 30 seconds.
  3. Add the tomatoes, broth and both beans. Bring to a boil, then simmer 10 minutes.
  4. Stir in the pasta and simmer 8 to 10 minutes, stirring often, until tender. Add the pepper, taste for salt and stir in the basil. Serve with Parmesan.

🌡 Safe temperaturesGround beef 160°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadThe pasta soaks up broth as it sits. To make ahead, cook the pasta separately and add it to each bowl.
❄️ FreezerFreeze the soup without pasta for up to 3 months.
↺ LeftoversAdd a splash of broth or water when you reheat it to 165°F.
🧒 With kidsKids like it with extra Parmesan and a few crackers.
Dairy-free swapSkip the Parmesan.
Gluten-free swapUse gluten-free pasta and check the broth.
Meatless swapSkip the beef and use vegetable broth.

Goes well with

🥖 Garlic Bread🥬 Simple Green Salad

Good to know

Ground beef: 80/20, 85/15, 90/10 and up Fresh vs. dried herbs Stock vs. broth Dried vs. canned beans Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits