Hearty Pasta e Fagioli with Ground Beef: A Flavorful Classic

Hearty Pasta e Fagioli with Ground Beef creates a soul-warming symphony of textures and tastes, combining tender pasta, creamy beans, and richly seasoned ground beef for a truly comforting meal. This traditional italian-inspired soup is a beloved favorite, celebrated not only for its satisfying heartiness but also for its remarkable ability to bring family and friends together around the table on crisp evenings.

Prep and Cook Time

• Preparation: 15 minutes
• Cooking: 45 minutes
• Total Time: 1 hour

Yield

serves 6 generously-perfect for a family dinner or leftovers that taste even better the next day.

Difficulty Level

Medium – approachable for home cooks familiar with basic sautéing and simmering techniques.

Ingredients

• 1 lb lean ground beef (85% lean for ideal richness without excess fat)
• 1 cup ditalini pasta or small tubular pasta
• 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, with juices
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh rosemary, finely chopped
• 1½ tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• Optional: Grated Parmesan cheese for serving

Instructions

1. Prepare the ground beef: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, carrot, and celery, sauté for about 5 minutes until softened and fragrant. Add the minced garlic and cook for another 1 minute, stirring continuously to prevent burning.
2. Brown the beef: Increase the heat to medium-high and add the ground beef in small batches. Break it up with a wooden spoon and sauté until browned and cooked through, about 7-8 minutes. Avoid overcrowding the pan to ensure even browning and rich flavor advancement. drain any excess fat if needed.
3. Add tomatoes and herbs: Stir in the tomato paste until well combined, then pour in the diced tomatoes with their juices. Add the dried oregano, thyme, chopped rosemary, salt, and pepper. Let the mixture simmer gently for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Incorporate broth and beans: Pour in the beef broth followed by the cooked cannellini beans. Bring the soup back to a gentle simmer, adjusting heat to maintain a low boil. Let it cook uncovered for 15 minutes to deepen flavor and slightly reduce the liquid.
5. Add pasta and fresh parsley: Stir in the ditalini pasta and fresh parsley. Continue simmering for another 10-12 minutes or until the pasta is tender yet firm (al dente). Keep an eye on the texture to prevent overcooking and pasta mushiness.
6. Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Ladle the hearty pasta e fagioli with ground beef into bowls, drizzle a touch of olive oil, and garnish with extra fresh parsley and a sprinkle of grated Parmesan if desired for a luscious finish.

Chef’s Notes: Tips for Success

• Choosing the beef: select fresh,lean ground beef (around 85% lean) for a balance of flavor and fat that enriches the broth without making it greasy.
• Balancing beans and pasta: Use slightly less pasta than beans to maintain a creamy, hearty mouthfeel – the beans build creaminess while pasta provides chew and bite.
• Fresh herbs are key: Adding fresh rosemary and parsley at the end brightens the deep, meaty base and lifts traditional flavors to an elevated level.
• Simmer gently: A slow simmer allows flavors to meld fully without breaking down the beans or overcooking pasta, preserving that perfect rustic texture.
• Make-ahead magic: This soup tastes even better the next day as flavors meld. reheat gently on the stovetop, adding a splash of broth if soup thickens too much.

Serving Suggestions

Serve this vibrant bowl of hearty pasta e fagioli with ground beef with crusty whole-grain bread or toasted garlic ciabatta for dipping.Garnish with freshly grated parmesan cheese and a light drizzle of extra virgin olive oil for a glossy, appetizing finish.A crisp, simple green salad with a lemon vinaigrette pairs beautifully to balance the rich soup.

For more comforting Italian classics,explore our Classic minestrone soup Recipe. Expand your knowledge on bean nutrition from the Harvard Nutrition Source.

Q&A

Q&A: Hearty Pasta e Fagioli with Ground Beef – A Flavorful Classic

Q1: What exactly is Pasta e Fagioli, and what makes this version with ground beef special?
A1: Pasta e Fagioli, meaning “pasta and beans” in Italian, is a beloved rustic soup that’s all about comfort and simplicity. traditionally made with beans, pasta, and veggies, this version adds ground beef to create a richer, heartier meal. The beef brings a savory depth and satisfying protein boost that transforms the dish from a light soup into a robust, one-pot dinner perfect for chilly evenings.

Q2: Which types of beans work best in this hearty dish?
A2: Cannellini beans or Great Northern beans are classic choices for Pasta e Fagioli thanks to their creamy texture and mild flavor. They hold their shape well during cooking and blend beautifully with the ground beef, soaking up all those flavors without overpowering the dish.

Q3: What kind of pasta pairs well with the beans and ground beef?
A3: Small, tender pasta shapes like ditalini, elbow macaroni, or orzo are ideal.Their petite size allows them to mingle effortlessly with beans and beef,creating a harmonious medley of textures in every spoonful. Plus, these pasta shapes cook quickly and evenly, perfect for a comforting soup.

Q4: How can I layer flavors to make this Pasta e Fagioli truly rich and satisfying?
A4: Start by browning the ground beef to develop a deep, caramelized flavor. Sauté aromatics like garlic, onions, and celery alongside the beef to build a fragrant base. Incorporate herbs such as rosemary, thyme, and bay leaves for earthiness. Finish with a splash of tomato paste and some crushed tomatoes to add brightness and richness. A slow simmer allows all these notes to meld beautifully.

Q5: Is it possible to make this dish gluten-free or accommodate other dietary needs?
A5: Absolutely! Swap the traditional pasta for gluten-free varieties made from rice or corn, or use small gluten-free grains like quinoa or millet to keep that hearty feel. The beans and ground beef provide ample protein, making the dish naturally gluten-free aside from the pasta choice. For a lower-carb option, spiralized vegetables or chopped cauliflower can be a creative substitute.

Q6: What sides or garnishes complement Pasta e Fagioli with ground beef?
A6: Crisp, fresh garnishes like chopped parsley or a sprinkle of grated hard cheese (such as Parmesan or Pecorino Romano) add a bright, savory finish. Serve alongside crusty bread or garlic-roasted vegetables to round out the meal. A drizzle of good-quality extra virgin olive oil right before serving also lifts the flavors beautifully.

Q7: Can I prepare Pasta e Fagioli with ground beef ahead of time?
A7: Yes! This dish actually benefits from resting, as the flavors intensify overnight. Prepare it a day ahead and reheat gently on the stove, adding a splash of broth or water if it becomes too thick. Just add the pasta in the last few minutes of reheating to keep it tender and prevent it from becoming mushy.

Q8: Why is Pasta e Fagioli considered a comfort food staple around the world?
A8: Its timeless appeal lies in simplicity, heartiness, and nostalgia. Combining humble ingredients like beans, pasta, and meat creates a nourishing, satisfying meal that warms both body and soul. Each spoonful offers a perfect balance of creamy beans, tender pasta, and savory beef – a classic comfort that transcends cultures and seasons.

Insights and Conclusions

whether enjoyed on a chilly evening or as a comforting weeknight meal, this hearty Pasta e Fagioli with ground beef is more than just a soup-it’s a celebration of timeless Italian flavors and wholesome ingredients coming together in perfect harmony. Its rich, savory broth paired with tender beans, pasta, and a satisfying touch of ground beef makes it a versatile classic that nourishes both body and soul. So next time you crave something warm,filling,and deeply flavorful,let this rustic dish remind you why some recipes never go out of style. Buon appetito!

Hearty Pasta e Fagioli with Ground Beef: A Comfort classic

Hearty Pasta e Fagioli with ground beef is more than just a meal-it’s a party of rustic Italian flavors,blending rich textures and layered aromas that warm both body and soul. Originating from humble Italian kitchens, this dish brings together tender pasta, creamy beans, and savory ground beef in a broth that bursts with depth and comfort. Whether served on a brisk evening or shared with loved ones, this recipe promises an authentic taste that’s both hearty and soul-satisfying.

Prep and Cook Time

• Readiness: 15 minutes
• Cooking: 45 minutes
• Total Time: 1 hour

Yield

Serves 6 generous portions

Difficulty Level

Medium – approachable for home cooks with some basic experience

Ingredients

• 1 lb lean ground beef (85% lean recommended for better flavor and texture)
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)
• 4 cups low-sodium beef broth
• 1 (14 oz) can diced tomatoes, undrained
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 1 cup small pasta (e.g., ditalini or elbow macaroni)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Brown the Ground Beef: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the ground beef and cook until browned and fully cooked,breaking it apart with a wooden spoon. This should take about 6-8 minutes.Remove the beef with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Build the Aromatic base: In the same pot, add diced onion, carrots, and celery. Sauté until vegetables soften and onions turn translucent, about 7 minutes. Stir in minced garlic,dried oregano,thyme,and crushed red pepper flakes; cook for an additional minute until fragrant.
3. Craft the Broth: Return the browned ground beef to the pot. Pour in the beef broth and diced tomatoes with their juices. Stir well, scraping any browned bits from the bottom to infuse layers of flavor. Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 20 minutes to deepen the broth’s richness.
4. Add Beans and Pasta: Stir in the rinsed beans and small pasta. Simmer until the pasta is tender but still al dente, approximately 10 minutes. Keep stirring occasionally to prevent pasta from sticking to the bottom.
5. Season and Finalize: Taste the soup and season generously with salt and pepper. For a thicker consistency, simmer a few extra minutes, stirring frequently. Remove from heat once pasta is cooked perfectly and the broth is thickened slightly.
6. Serve with Flair: Ladle hot pasta e fagioli into bowls. Garnish with freshly chopped parsley and a dusting of grated Parmesan cheese, if desired. Serve promptly with rustic bread or a crisp green salad for a balanced meal.

Tips for Success

• Selecting Ground Beef: Choose ground beef with 85% lean content to ensure a juicy, flavorful bite without excess grease. Higher fat content enhances richness, but trim if needed before cooking.
• layering Aromatics: Patience is key when sautéing vegetables and herbs-this slow-building flavor foundation transforms ordinary broth into a complex, hearty base that elevates the entire dish.
• Pasta Cooking: add pasta toward the end to avoid it becoming mushy. If you plan to store leftovers, cook pasta separately and combine before serving to maintain texture.
• Make-Ahead Tips: Pasta e fagioli tastes even better the next day after flavors meld. Prepare the base soup without pasta, refrigerate, then cook pasta fresh when reheating.
• Variations: Use kale or spinach for added nutrition and colour. Swapping cannellini beans for borlotti or kidney beans offers a different yet authentic twist.

Serving Suggestions

Present this hearty pasta e fagioli in deep bowls to showcase its vibrant colors and rustic charm. A sprinkle of fresh parsley adds a burst of green freshness against the rich reds and creamy whites. Offer grated Parmesan cheese on the side, allowing guests to add as much savory sharpness as thay desire. Complement the soup with toasted garlic bread or a simple arugula salad dressed with lemon vinaigrette to balance the dish’s comforting heft. A fresh cracked black pepper finish heightens aroma and taste with every spoonful.

for more comforting Italian classics, explore our minestrone Soup Recipe featuring fresh garden vegetables. To deepen your culinary knowledge on beans’ nutritional benefits, visit USDA Food and Nutrition.

Q&A

Q&A: Hearty pasta e Fagioli with Ground Beef – A Comfort Classic

Q1: What is Pasta e Fagioli,and why is it considered a comfort classic?
A1: Pasta e Fagioli,meaning “pasta and beans” in Italian,is a rustic,soul-warming soup that brings together tender beans,small pasta shapes,and savory broth. Traditionally enjoyed across Italian households, its simplicity, heartiness, and earthy flavors make it a timeless comfort food-perfect for chilly evenings or whenever you crave a cozy, satisfying meal.

Q2: How does adding ground beef change the traditional Pasta e Fagioli recipe?
A2: Incorporating ground beef adds a wonderfully rich, meaty depth to the dish, elevating the original vegetarian version into a robust, protein-packed entrée.The beef imbues the broth with savory complexity, making each spoonful more filling and indulgent, ideal for those craving a significant, warming dish without complicating the classic’s accessible charm.

Q3: What type of beans work best for this recipe?
A3: Cannellini beans are the traditional choice, offering a creamy texture and mild flavor that blends beautifully with the broth and pasta. Other white beans like Great Northern or navy beans also work well, providing richness and that classic comforting bean bite. Using dried beans that you soak and cook yourself brings an extra layer of freshness, but canned beans make for an easy, weeknight-friendly shortcut.

Q4: Which pasta shapes complement Pasta e Fagioli most effectively?
A4: Small, sturdy pasta shapes that hold up well in soup are best.Classics include ditalini, elbow macaroni, or small shells. These petite shapes nestle perfectly among beans and beef, ensuring every mouthful has a delightful balance of textures.avoid larger or delicate pastas to prevent sogginess and to maintain the dish’s hearty appeal.

Q5: Can I make this dish ahead of time? How does it hold up?
A5: Absolutely! Pasta e Fagioli often tastes even better the next day, as the flavors have more time to meld and deepen. When storing, it’s best to keep pasta seperate or slightly undercook it initially, since it can absorb too much liquid and become mushy upon reheating. A speedy stir with some fresh broth or water helps refresh the soup to its original comforting consistency.

Q6: What herbs and spices define the flavor profile of this dish?
A6: Earthy herbs like rosemary and thyme create a fragrant backbone, while a bay leaf adds subtle warmth during simmering. Garlic and onion provide aromatic depth, and a touch of crushed red pepper adds a gentle kick if you like a bit of heat.A dash of freshly ground black pepper and a pinch of salt round out the flavors, creating a balanced, savory experience that’s both familiar and inviting.

Q7: How can I make this Pasta e Fagioli recipe extra nutritious without losing its classic taste?
A7: Boost nutrition by incorporating finely chopped vegetables such as carrots, celery, and spinach or kale. These add vitamins, fiber, and color without overpowering the traditional profile. Using lean ground beef cuts down on fat, while still offering satisfying protein.Selecting whole-grain pasta can also infuse more fiber and nutrients, making the dish a wholesome, hearty meal.

Q8: Are there any tips for achieving the perfect texture in the soup?
A8: Patience is key! Slow simmering allows the flavors to harmonize and the beans to become tender but intact. Avoid overcooking the pasta by adding it toward the end of the cooking process. If you prefer a thicker soup, mash a small portion of the beans against the side of the pot before serving, creating a luscious, creamy base without needing extra thickeners.

Q9: Can this dish be adapted for different dietary preferences?
A9: Definitely! for a vegetarian version, simply omit the ground beef and use vegetable broth. you can swap pasta for gluten-free varieties or legumes for those looking to increase protein while reducing carbs. The recipe’s versatile nature allows it to embrace various diets while maintaining its iconic, comforting essence.

Q10: What makes this version of Pasta e Fagioli stand out among other soups?
A10: The union of hearty ground beef, tender beans, and comforting pasta in a fragrant, well-seasoned broth creates a unique medley of textures and flavors that satisfy both body and soul. It’s a humble dish elevated by thoughtful ingredients and careful preparation, offering that perfect bowl of home-cooked goodness that is both nourishing and deeply satisfying.

Closing Remarks

As the steam rises from your bowl of hearty pasta e fagioli with ground beef, you’re not just savoring a meal-you’re embracing a rich tradition of comfort and flavor. This classic dish weaves together simple ingredients into a tapestry of warmth and nourishment, proving that sometimes the most unpretentious recipes deliver the deepest satisfaction. Whether enjoyed on a chilly evening or shared around a bustling family table, pasta e fagioli stands as a timeless reminder: comfort food isn’t just about feeding the body, but also soothing the soul.So next time you crave something both wholesome and hearty, let this beloved Italian stew welcome you home.