Pasta e Fagioli a la Chez Ivano

Soup

Pasta e Fagioli a la Chez Ivano

Pasta e Fagioli a la Chez Ivano
  • PREP TIME
    1 hrs
  • COOK TIME
    2 hrs
  • TOTAL TIME
    3 hrs
  • SERVING
    20 People
  • VIEWS
    1.4K

A hearty and soul-satisfying Italian pasta and bean soup, perfected over years, offering a symphony of flavors that will warm you from the inside out. A truly superb dish, begging to be paired with crusty bread and good company.

Ingridients

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Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    45 mg
  • Fiber
    6 g
  • Protein
    21 g
  • Saturated Fat
    4 g
  • Sodium
    783 mg
  • Sugar
    3 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large pot or Dutch oven over medium heat, brown the ground beef until cooked through, breaking it up with a spoon. Drain off any excess grease and set the beef aside. (15 minutes)

Image Step 02
02 Step

Recipe View Return the pot to medium heat and add the olive oil. Sauté the chopped onion and celery until softened, about 8-10 minutes. Add the minced garlic and black pepper, cooking for another minute until fragrant. (10 minutes)

Image Step 03
03 Step

Recipe View Stir in the beef broth, crushed tomatoes, and tomato paste. Season with dried thyme, basil, oregano, and parsley. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour to allow the flavors to meld. The longer it simmers, the richer the flavor will become. (60 minutes)

Image Step 04
04 Step

Recipe View Return the cooked ground beef to the pot and simmer for an additional 15 minutes. (15 minutes)

Image Step 05
05 Step

Recipe View Stir in the ditalini pasta and cook until al dente, about 8-10 minutes, or according to package directions. (10 minutes)

Image Step 06
06 Step

Recipe View Add the drained and rinsed kidney beans and heat through, about 5-10 minutes. (10 minutes)

For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
Add a Parmesan cheese rind to the soup while it simmers for extra depth of flavor. Remove before serving.
If you prefer a thicker soup, mash some of the kidney beans before adding them to the pot.
A swirl of pesto or a drizzle of good-quality olive oil adds a lovely finishing touch.

Henri Fadel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 451 Ratings)
Total Reviews: (3)

  • Benjamin Stroman

    Nov 19, 2024

    I've tried many Pasta e Fagioli recipes, and this one is by far the best. The long simmer really makes a difference in the flavor. I added a pinch of red pepper flakes for a little heat.

  • Pete Zboncak

    Nov 21, 2023

    I made this vegetarian and it was still amazing! The herbs and tomatoes create such a rich flavor. I will definitely be making this again.

  • Adelle Kuhlman

    Feb 15, 2022

    This recipe is a lifesaver! It's so easy to make and tastes like it came from a fancy Italian restaurant. The family devoured it!

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