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Pasta E Fagioli Soup with Beef and Vegetables Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 7 hours 30 minutes
  • Total Time: 7 hours 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

This hearty Pasta Fagioli recipe combines ground beef, vegetables, beans, and pasta in a flavorful tomato-based sauce. Slow-cooked to meld the tasty ingredients together, it’s a comforting and satisfying Italian-American classic perfect for a family meal.

Ingredients

Meat and Vegetables

  • 2 lbs. ground beef
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 stalks of celery, chopped

Beans and Tomatoes

  • 2 (28 ounce) cans diced tomatoes, undrained
  • 1 (16 ounce) can red kidney beans, drained and rinsed
  • 1 (16 ounce) can white kidney beans, drained and rinsed

Liquids and Seasonings

  • 3 (10 ounce) cans beef stock
  • 3 tsp. oregano
  • 2 tsp. pepper
  • 5 tsp. parsley
  • 1 tsp. Tabasco sauce (optional)
  • 1 (20 ounce) jar spaghetti sauce

Pasta

  • 8 ounces of pasta

Instructions

  1. Brown the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Once browned, drain off the excess fat to keep the dish from being too greasy.
  2. Combine Ingredients: Transfer the browned beef to a crock pot. Add the chopped onion, carrots, celery, diced tomatoes (with juice), red and white kidney beans, beef stock, oregano, pepper, parsley, Tabasco sauce if using, and the jar of spaghetti sauce. Stir to combine all ingredients well.
  3. Cook: Cover and set the crock pot to low heat. Allow the soup to cook for 7-8 hours, stirring occasionally if possible. Alternatively, set to high heat and cook for 4-5 hours for a quicker option. Slow cooking allows flavors to marry and the vegetables to soften perfectly.
  4. Add Pasta: About 30 minutes before serving, stir the pasta directly into the crock pot to cook in the flavorful broth. This timing ensures the pasta is tender but not mushy.
  5. Serve: Once the pasta is cooked through, ladle the pasta fagioli into bowls and serve hot. Accompany with crusty warm bread for a complete, satisfying meal.

Notes

  • For a vegetarian version, omit the ground beef and use vegetable stock instead of beef stock.
  • If you prefer a thicker soup, reduce the amount of beef stock or cook uncovered for the last hour.
  • You can adjust the heat by modifying or omitting the Tabasco sauce according to your taste.
  • Use short pasta like ditalini, elbow macaroni, or small shells for authentic texture.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully.

Find it online: https://slsrecipes.com/pasta-e-fagioli-soup-with-beef-and-vegetables-recipe/