If you’re looking for a perfect bowl of comfort for the cooler weather, this Pasta e Fagioli Soup recipe will bring you all that you need! It’s another one of my delicious soups, and I personally love the blend of spices this recipe incorporates as well as the filling feeling of the beans and pasta, of course.
The Best Comfort-Food Soup
Pasta e Fagioli can be made either vegetarian-style or using your favorite ground meat, and serves 6-8. Make sure you give yourself a little more time than my other recipes as this will take you just under an hour and a half. Nonetheless, it’s a super easy and effortless recipe!
Let’s begin!
Ingredients
- 2 tbsp olive oil
- 3 oz onions, diced
- 2 celery sticks (about 3 oz) diced
- 1 carrot (about 4 oz) diced
- 12 oz ground meat (I use plant based)
- 28 oz can crushed tomatoes (I like to use San Marzano tomatoes)
- 1 tsp parsley
- 1 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp oregano
- 2 tsp salt
- 1/4 tsp black pepper
- 1 can white beans (drained)
- 1 can kidney beans (drained)
- 32 oz vegetable broth
- 3 oz ditalini pasta
- 1/2 cup freshly grated parmesan
Directions
In a large pot, on medium heat, heat the olive oil and add your diced onions, carrots and celery. Cook this for about 5 minutes!
Then, add in the ground meat of your choice, I’ll be using a plant-based ground meat for this recipe. Cook until browned and make sure to be mixing often.
Now incorporate all of the seasonings, the crushed tomatoes, beans, and vegetable broth. Bring this all to a low boil, then cover and simmer for about 30 minutes.
After 30 minutes, add in the Ditalini pasta and cook for another 10 minutes. Mix this often to ensure that your pasta doesn’t stick to the bottom.
Once the pasta is cooked through, remove from heat and add in the parmesan, stirring well.
Finally, pour your hot and ready soup into bowls and serve with your favorite warmed bread!
Whether you’re eating this at the dinner table, or on the couch enjoying your favorite comfort show, this is a great recipe to add a warm and soothing ambience to any setting you’re in. I hope you’ll keep pouring yourself a bowl and enjoy all of the flavors this soup brings! Make sure to leave a comment below sharing your thoughts on this recipe and/or tag me in an Instagram post using my handle @mysavorycravings to share your version of this soup! For more inspiration on what to create next, I have plenty more for you that you can take a look at, and stay tuned for many more coming your way!
Enjoy!
Pasta e Fagioli Soup
Ingredients
- 2 tbsp Olive oil
- 3 oz Onions dices
- 2 Celery sticks diced
- 1 Carrot diced
- 12 oz Ground meat (I used plant based meat)
- 28 oz Can of crushed tomatoes (I like to use San Marzano tomatoes)
- 1 tsp Parsley
- 1 tsp Italian seasoning
- 1 tsp Garlic powder
- 1 tsp Oregano
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1 can White beans drained
- 1 can Kidney beans drained
- 32 oz Vegetable broth
- 3 oz Ditalini pasta
- 1/3 cup Freshly grated parmesan
Instructions
- In a large pot, on medium heat, heat the olive oil. Then add your diced onions, carrots and celery. Cook this for about 5 minutes!
- Then add in the ground meat of your choice, I’ll be using a plant-based ground meat for this recipe. Cook until browned and make sure to be mixing often.
- Now you may add all of the seasonings, the crushed tomatoes, beans, and vegetable broth. Bring this all to a low boil, then cover and simmer for about 30 minutes.
- After 30 minutes, add in the Ditalini pasta and cook for another 10 minutes. Mix this often to ensure that your pasta doesn’t stick to the bottom.
- Once the pasta is cooked through, remove from heat and add in the parmesan, stirring well.
- Finally, pour your hot and ready soup into bowls and serve with your favorite warmed bread!
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