Italian Bean & Pasta Soup
Wondering what that Italian bean and pasta soup you ate was? It was probably pasta e fagioi - a hearty Italian vegetable soup you can make at home easily.
Ingredients
- 1 lb. Lean Ground Beef or Italian Sausage for more spice
- 4 oz. Pancetta diced (adds a savory, smoky layer to the base)
- 1 cup Ditalini Pasta
- 2 cans Cannellini Beans 15 oz, rinsed and drained
- 1 can Diced Tomatoes 28 oz, (San Marzano style preferred)
- 3 cloves Garlic minced
- 1 Large Onion diced
- 2 Carrots diced
- 2 stalks Celery diced
- 4 cups Beef Bone Broth
- 1 small Parmesan Rind the secret to a silky, savory broth
- 1 tsp Dried Rosemary crushed
- 1 tsp Dried Basil
- ½ tsp Red Pepper Flakes optional, for a hint of warmth
Instructions
- In a large Dutch oven, cook the diced pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the ground beef to the pot and brown thoroughly. Drain any excess fat if necessary. Stir in the onions, carrots, and celery (the mirepoix), cooking until the onions are translucent.
- Add the garlic, rosemary, basil, and red pepper flakes. Cook for 1 minute until the herbs become fragrant.
- Stir in the diced tomatoes, bone broth, and the Parmesan rind. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes to allow the rind to infuse the broth with a rich, salty depth.
- Stir in the rinsed cannellini beans.
- Add the ditalini pasta directly to the pot. Cook for about 8–10 minutes or until the pasta is al dente.
Notes
The pasta will continue to absorb liquid, so if you are making this ahead of time, cook the pasta separately and add it just before serving.
Tried this recipe?Let us know how it was!