Pasta Fagioli Soup

Made a big hearty pot of Pasta Fagioli Soup for dinner, love this soup!


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 pound ground beef (optional)
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can white beans, drained and rinsed
  • 6 cups beef broth
  • 1 cup water
  • 1 cup uncooked small pasta (such as ditalini or small shells)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • grated Parmesan cheese, for serving (optional)


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery and cook until the vegetables are tender, about 5-7 minutes.
  2. If using, add the ground beef to the pot and cook until it is browned.
  3. Stir in the diced tomatoes, kidney beans, white beans, beef broth, water, pasta, parsley, oregano, basil, and thyme. Bring the mixture to a boil.
  4. Reduce the heat to a simmer and cook until the pasta is cooked to your liking, about 8-10 minutes.
  5. Season the soup with salt and pepper to taste.
  6. Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy!

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