Pasta e Fagioli

Pasta E Fagioli

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Beth Streeter


An all day soup... great for a winters day when the kids have off from school. I like to get my kids cooking as much as possible and this is a great way to do it. This soup freezes well just don't add the kidney beans or noodles before you freeze it... add them when you take it out to heat it up.


★★★★★ 1 vote

Approx. 20
1 Hr 30 Min
5 Hr


  • 3 lb
    lean ground beef
  • 1/2 c
    olive oil
  • 4 c
    chopped sweet onion
  • 2 c
    chopped celery
  • 9 oz
    minced garlic ( i buy the preminced in the jar)
  • 1 tsp
    coarsely ground black pepper
  • 8 can(s)
    beef broth (14.5 ounce size)
  • 1 can(s)
    crushed tomatoes (28 ounce size)
  • 1 can(s)
    tomato paste (6 ounce size)
  • 2 1/2 tsp
    dried thyme
  • 2 1/2 tsp
    dried basil
  • 2 1/2 tsp
    dried oregano
  • 2 Tbsp
    dried parsley
  • 2 c
    ditalini pasta
  • 2 can(s)
    light kidney beans (15 ounce size)

How to Make Pasta e Fagioli


  1. In a large pot over medium heat cook beef until no longer pink. Drain and set aside.
  2. In the same pot, heat the olive oil and add onion, celery, garlic, and black pepper until vegetables are tender. About 10 minutes.
  3. Stir in beef broth, crushed tomatoes, tomato paste, and seasonings.
  4. Cover and cook on low for 2 to 3 hour stirring occasionally.
  5. 30 minutes prior to serving add beef, pasta and beans. Right before you are ready to serve take a taste of the noodles to make sure that they are cooked through. Enjoy!

Printable Recipe Card

About Pasta e Fagioli

Course/Dish: Beef Soups

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