Easy Pasta e Fagioli Soup Recipe

canned cannellini beans

🥗Healthier: dried cannellini beans

💰Cheaper: canned navy beans

Dried beans are more economical and healthier when cooked from scratch.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

Add 1 lb ground beef to a large soup pot and break it down into chunks.

Season the beef with all-purpose seasoning and brown it in the pot.

Peel 4 small carrots and chop them up.

Wipe 3 stalks of celery with a damp paper towel and chop them.

Chop 1 onion and smash 4 cloves of garlic to peel them easily.

Remove the browned ground beef from the pot, leaving some fat.

Add the chopped vegetables (carrots, celery, onion, garlic) to the pot with the fat.

Season the vegetables with a little all-purpose seasoning and cook until softened.

Add 1 teaspoon crushed red pepper and 1 tablespoon Italian seasoning blend to the vegetables.

Return the ground beef to the pot along with any accumulated juices.

Add 1 can of cannellini beans (with juice) and 1 can of red kidney beans (with juice).

Add 1 can of crushed tomatoes to the pot.

Pour in 4 cups of low sodium chicken stock and stir everything together.

Let the soup simmer for 15-20 minutes until the vegetables are soft and flavors meld.

Boil 1 cup of Ditalini pasta separately according to package instructions.

Serve the soup with the pasta kept separate to avoid mushiness.

Add a healthy grate of parmesan cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens