Description
This hearty Pasta e Fagioli Soup is a comforting Italian-inspired dish slow-cooked to blend rich flavors of ground beef, vegetables, beans, and ditalini pasta. Perfect for a filling family meal, this soup combines tender meats, savory broth, and pasta with classic Italian seasonings for a satisfying bowl of warmth and goodness.
Ingredients
Meat and Oil
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
Vegetables and Broth
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
- 1 (28 ounce) can crushed tomatoes
- 2 (14.5 ounce) cans beef broth
Seasonings
- 1 tablespoon Italian seasoning
- 2 whole bay leaves
- Salt and pepper to taste (1 teaspoon salt and 1/4 teaspoon pepper recommended)
Beans and Pasta
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
Instructions
- Brown the ground beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
- Combine ingredients in slow cooker: Transfer the cooked ground beef into a slow cooker. Add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, and bay leaves. Stir gently to combine all ingredients evenly.
- Cook the soup slowly: Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 3-4 hours. This slow cooking allows the flavors to meld beautifully.
- Add beans and pasta towards the end: Approximately 30 minutes before serving, add the drained and rinsed cannellini beans, red kidney beans, and uncooked ditalini pasta to the slow cooker. Stir well to incorporate them into the soup.
- Season and finish: Before serving, season the soup with salt and pepper to taste. Remove and discard the bay leaves. Give the soup a final stir and serve immediately while hot for the best flavor and texture.
Notes
- For a vegetarian version, omit ground beef and replace beef broth with vegetable broth.
- Rinsing canned beans helps reduce sodium content.
- Adjust seasoning after cooking since slow cookers can concentrate flavors.
- If you prefer softer pasta, add it earlier but watch for overcooking.
- Leftovers keep well refrigerated for 3-4 days and flavors deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 7 hours 10 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian