Pasta fagioli is one of my favorite Italian soups. The Italian to English translation is pasta and beans but there is so much more to this soup than that.
Pasta fagioli is full of fresh vegetables, beans, cute little ditalini pasta, and ground meat. It can be made with either ground beef or venison.
It tastes great with a warm slice of fresh sourdough bread or Italian artisan bread.
Like most soups, it is great the day it is made, but develops a fantastic flavor refrigerated and reheated. It can be stored in the refrigerator for up to 4 days.
Print Recipe
Pasta Fagioli
Equipment
- large dutch oven
Ingredients
- 1 lb Ground beef OR Ground venison
- 3 Carrots
- 3 Celery ribs
- 1 Yellow onion
- 3 cloves Garlic
- 5 cups Vegetable broth
- 2 cups Diced tomatoes
- 2 cups Tomato sauce
- 1 tbsp Italian seasoning
- 1 can Kidney beans
- 1 can Great northern beans
- 1½ cup Ditalini pasta
- Parmesan cheese, freshly shredded
Instructions
- Heat the dutch oven over medium heat.
- Add the ground beef or venison, diced onions, diced celery, diced carrots, and minced garlic to the hot dutch oven.
- Cook until the meat is no longer pink and the vegetables are beginning to soften. If using beef, drain the grease onto a paper towel lined plate. This does not need to be done if using venison because it is very lean.
- Add chicken broth, diced tomatoes, tomato sauce, and Italian seasoning to the dutch oven.
- Cover and simmer for 30 minutes.
- Remove the cover and add the kidney beans, northern beans, and ditalini pasta.
- Simmer for about 9 minutes or until the pasta is al dente, stirring occasionally so the pasta doesn't stick to the bottom of the dutch oven.
- Serve immediately garnished with freshly shredded parmesan cheese.
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