Pasta E' Fagioli Soup

Pasta e fagioli is one of those Italian-American soups that blurs the line between soup and stew, and this version leans hard into the hearty side. Ground beef gets browned first to build a deep, savory fond on the bottom of the pot, and that’s where all your flavor starts.

Two kinds of kidney beans go in here, red and white, which gives you a mix of textures and keeps every spoonful interesting. The broth is a double hit of beef stock and spaghetti sauce, so it’s thick and tomatoey without needing to reduce for hours.

Don’t rush the simmer. Those 45 minutes let the carrots and celery soften completely and let the pasta absorb the broth so it tastes like it belongs there, not like noodles dropped into soup at the last second.

Pro Tips

• Brown the beef in batches so it actually sears instead of steaming. Crowding the pot gives you gray meat.
• Drain and rinse the canned beans well to cut sodium and remove that starchy liquid.
• Add the pasta in the last 15 minutes if you prefer it al dente rather than soft.
• This soup thickens considerably as it sits. Keep extra beef stock on hand for reheating.

Variations

• Use Italian sausage instead of ground beef for a spicier, more rustic version.
• Swap pasta shells for ditalini or broken spaghetti for a more traditional look.
• Add a parmesan rind to the broth while simmering for a salty, umami boost.