Recipe Background
Pasta Fagioli literally translates to "pasta and beans" which is exactly what Nonna's Pasta Fagioli delivers: savory, hearty bites of nutty cannellini beans and tender-cooked pasta. Nonna's Pasta Fagioli features her secret ingredient for a brighter, tangier broth with just the right touch of meatiness. Hot and freshly herby, this soup will quickly replace chicken noodle soup as your go-to comfort food. The day just feels better with a bowl of this on the table!
Pasta Fagioli literally translates to "pasta and beans" which is exactly what Nonna's Pasta Fagioli delivers: savory, hearty bites of nutty cannellini beans and tender-cooked pasta. Nonna's Pasta Fagioli features her secret ingredient for a brighter, tangier broth with just the right touch of meatiness. Hot and freshly herby, this soup will quickly replace chicken noodle soup as your go-to comfort food. The day just feels better with a bowl of this on the table!
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 carrot diced
- 1 stalk celery diced
- 1 onion thinly sliced and diced
- 1 teaspoon garlic minced
- 1 (32-ounce) bottle tomato-vegetable juice cocktail
- 1 (14-ounce) can chicken broth
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- freshly ground black pepper to taste
- 1 1/2 cups ditalini pasta
- 1 (15-ounce) can cannellini beans drained and rinsed
Directions
- On the stove-top, heat a large skillet over medium-high heat.
- Cook and stir the ground beef in the skillet until browned and crumbly, about 5-7 minutes.
- Drain the skillet, discard the grease, and set the meat aside.
- In a large saucepan over medium-high heat, heat the olive oil.
- Sauté the carrot, celery, and onion until the vegetables are softened, about 5-10 minutes.
- Add the garlic and sauté until fragrant, about 1-2 minutes.
- Add the tomato-vegetable juice, chicken broth, parsley, basil, oregano, and black pepper, stirring to combine.
- Bring the mixture to a boil and then reduce the heat and let simmer for 20 minutes.
- Cook the ditalini pasta according to package directions, in salted water, until al dente. Drain the pasta thoroughly.
- Stir the cannellini beans and cooked beef into the broth and cook while stirring until heated through, for about 10 minutes.
- Add pasta to your preferred serving bowls and ladle the soup on top.
- Serve!
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