Author: Susanne at dishwithme.com
Many, many, MANY years ago in southern California, I would frequently go to a popular Italian restaurant with friends for lunch. Back in the day they had an all you can eat soup, salad and breadsticks lunch special for a really reasonable price. That’s where I fell in love with Pasta Fagioli Soup.
If you know me at all, you know I set out to create it my way. I don’t remember if theirs had ground beef in it, but I like to include it in mine because it makes it a little heartier, in my opinion.
HELPFUL HINTS FOR PASTA FAGIOLI SOUP
This is a super easy recipe to make, so I don’t have a ton of helpful hints.
Using quality ground beef is a good option, if you are able.
After adding the garlic, cook for 1 minute only, stirring the entire minute. You never want to risk burning garlic…it will ruin the entire dish.
Adding dry pasta to soup can cause it to absorb a lot of the liquid. If that is the case, it is sometimes necessary to add more liquid to compensate. Water and/or broth are both good options.
- Ground beef
- Yellow onion
- Baby carrots
- Dried oregano
- Dried basil
- Dried thyme
- Cavender’s Greek seasoning
- Vegetable broth base
- Fresh garlic
- Canned diced tomatoes
- Canned cannellini beans
- Bay leaf
- Beef broth
- Kosher salt
- Freshly ground black pepper
- Ditalini pasta
- Freshly grated Parmesan cheese
LINKS TO OTHER RECIPES
CHEESECAKE WITH RASPBERRY SAUCE DRIZZLE would make an excellent dessert.
HERBED HOTEL BUTTER would go great on some French bread toasted in the oven. I know I repeat this, but make a batch or 2 and store it in the freezer. It comes in handy all the time.
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LINKS TO PRODUCTS/EQUIPMENT USED
You’ll need a soup pot for this recipe.
I use these Orrington Farms broth bases all the time. I have the beef, chicken and vegetable stocked in my spice cabinet at all times.
I use Cavender’s Greek seasoning so often that I buy it by the 5 pound tub. I kid you not!
- Large soup pot
- 3 Tablespoons EVOO
- 1-1.5 pounds Ground beef I use the 1.3 lb organic ground beef from Costco
- 1/2 Yellow onion Diced
- 2 ribs Celery Strings removed, diced
- 1/2 cup Baby carrots Diced
- 1/2 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 1 teaspoon Cavender's Greek seasoning
- 2 teaspoons Vegetable broth base Orrington Farms
- 3 cloves garlic Grated
- 14.5 ounce Canned diced tomatoes
- 15.5 ounce Canned cannellini beans Drained
- 2 Bay leaves
- 32 Ounces Beef broth Or to taste
- 1 cup Water
- 1 teaspoon Kosher salt Or to taste
- 25 grinds Freshly ground black pepper
- 2 cups Ditalini pasta
- Freshly grated Parmesan cheese For topping, to taste
- In a large soup pot on medium-high heat, add EVOO, ground beef, onion, celery, carrot, oregano, basil and thyme, Cavender's, vegetable broth base, and cook, stirring often, until beef is cooked.
- Add the grated garlic and cook for one minute only, stirring constantly.
- To the pot, add the canned tomatoes, canned beans, bay leaves, beef broth, water, salt and pepper.
- Bring mixture to a boil. As soon as the soup comes to a boil, turn the heat down to low, cover with a lid, and simmer for 30 minutes.
- After the soup has simmered for 30 minutes, raise the temperature to medium, add the Ditalini pasta and cook for about 10 minutes, or until pasta is tender.
- The pasta will absorb some of the liquid, so, if it needs to be soupier, simply add some water or additional broth, 1/2 cup at a time until desired consistency is reached.
- Taste test to see if salt and pepper need to be adjusted.
- Remove bay leaves.
- Serve in bowls topped with freshly grated Parmesan cheese.
- Buon appetito!