Description
Ina Garten’s pasta fagioli soup blends rustic Italian comfort with hearty ingredients. Warm cannellini beans, pancetta, and vegetables create a satisfying meal you’ll savor with crusty bread and pure culinary joy.
Ingredients
Scale
- 1 lb (454 g) lean ground beef
- 2 14.5 oz (411 g) cans low-sodium chicken broth
- 3 (8 oz/226 g) cans tomato sauce
- 1 (15 oz/425 g) can diced tomatoes
- 1 (15 oz/425 g) can dark red kidney beans, drained and rinsed
- 1 (15 oz/425 g) can great Northern beans, drained and rinsed
- 1 ½ cups (225 g) chopped yellow onion
- 1 cup (150 g) diced carrots (about 2 medium)
- 1 cup (150 g) diced celery (about 3 stalks)
- 1 cup (240 g) dry ditalini pasta
- 3 cloves garlic, minced (1 tbsp)
- 2 tbsps olive oil, divided
- 3 tbsps minced fresh parsley
- 2 tsps granulated sugar
- 1 ½ tsps dried basil
- 1 tsp dried oregano
- ¾ tsp dried thyme
- ½ tsp dried marjoram
- ½ cup (120 ml) water, then more as desired
- Salt and freshly ground black pepper
- Finely shredded Romano or Parmesan cheese, for serving
Instructions
- Meat Preparation: Brown ground beef in a Dutch oven over medium-high heat, crumbling and cooking until no pink remains. Drain excess fat and set meat aside.
- Vegetable Sauté: In the same pot, sauté onions, carrots, and celery until soft and translucent. Add garlic and cook briefly, releasing aromatic flavors without burning.
- Liquid Foundation: Combine chicken broth, tomato sauce, water, canned tomatoes, sugar, and dried herbs (basil, oregano, thyme, marjoram). Reintroduce cooked beef and season with salt and pepper.
- Simmer and Develop: Bring to a boil, then reduce heat. Cover and let simmer for 15-20 minutes, allowing flavors to meld and vegetables to become tender.
- Pasta and Bean Integration: Cook ditalini pasta separately until al dente. Add pasta, kidney beans, and great northern beans to the soup, adjusting liquid consistency with additional broth if needed.
- Final Touches: Simmer for an additional 1-2 minutes to harmonize flavors and warm beans. Remove from heat and garnish with fresh chopped parsley and grated Romano or Parmesan cheese before serving hot.
Notes
- Drain Fat Thoroughly: Remove excess grease from ground beef to prevent a greasy soup texture and maintain a clean, robust flavor profile.
- Vegetable Sauté Technique: Cook vegetables until slightly translucent to develop deeper, sweeter undertones and enhance overall soup complexity.
- Pasta Cooking Tip: Prepare ditalini just shy of fully cooked (al dente) to prevent mushiness when added to hot soup, ensuring perfect pasta texture.
- Bean Addition Strategy: Add beans last and simmer briefly to preserve their integrity and prevent breaking down while allowing flavor integration.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 60 mg