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Italian Pasta e Fagioli Soup with Ground Beef

Pasta e fagioli soup with ground beef simmers beans, vegetables, and ditalini in a savory tomato and beef broth. The pasta finishes tender but still firm for a hearty Italian-style soup.
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Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium beef broth
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 cup ditalini pasta dry

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef, salt, and pepper; cook for 6–8 minutes, breaking up the beef, until browned and it reaches 160°F.
  3. Add the onion, carrots, and celery and cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and tomato paste and cook for 1 minute.
  5. Add the diced tomatoes, beef broth, cannellini beans, kidney beans, oregano, and basil. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  6. Stir in the ditalini and simmer uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender but still firm.
  7. Remove the pot from the heat.
  8. Ladle the soup into bowls.

Notes

For the best texture, cook the ditalini until tender but still firm. Refrigerate leftovers for 3–4 days; freezing is possible, though the pasta may soften when reheated. Use gluten-free ditalini for a gluten-free swap.