Description
Ina Garten’s pasta fagioli soup brings rustic Italian comfort to your kitchen with hearty beans, savory pancetta, and rich tomato broth. Home cooks will savor each spoonful of this classic peasant dish that warms from the first delicious bite.
Ingredients
Scale
Proteins and Meat:
- 1 lb lean ground beef
Vegetables:
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 tablespoon)
Canned and Liquid Ingredients:
- 3 (8 ounces) cans of tomato sauce
- 2 14.5 ounces cans of low-sodium chicken broth
- ½ cup water, then more as desired
- 1 (15 ounces) can of diced tomatoes
- 1 (15 ounces) can dark red kidney beans, drained and rinsed
- 1 (15 ounces) can of great Northern beans, drained and rinsed
Herbs, Spices, and Seasonings:
- 2 tablespoons olive oil, divided
- 2 teaspoons granulated sugar
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon dried marjoram
- Salt and freshly ground black pepper
Pasta and Toppings:
- 1 cup dry ditalini pasta
- Finely shredded Romano or Parmesan cheese, for serving
- 3 tablespoons minced fresh parsley
Instructions
- Heat 1 tablespoon (15 milliliters) of olive oil in a large Dutch oven over medium-high heat. Crumble the ground beef into the pot and cook thoroughly until the meat is no longer pink, breaking it into small pieces during cooking.
- Drain excess fat from the beef and transfer to a clean plate, reserving the meat for later use.
- Add the second tablespoon (15 milliliters) of olive oil to the same pot. Sauté the chopped onions, diced carrots, and sliced celery until vegetables become tender and slightly translucent, approximately 5-7 minutes.
- Incorporate minced garlic and cook for an additional 45-60 seconds, stirring continuously to prevent burning.
- Pour in the chicken broth, tomato sauce, water, diced canned tomatoes, sugar, and dried herbs including basil, oregano, thyme, and marjoram. Return the cooked beef to the pot and season with salt and black pepper to taste.
- Bring the mixture to a rolling boil, then reduce heat to low. Cover and simmer for 15-20 minutes, occasionally stirring to prevent sticking and ensure even cooking of vegetables.
- Meanwhile, prepare ditalini pasta according to package instructions, cooking until al dente and slightly firmer than fully cooked.
- Drain the pasta and add it to the soup along with kidney beans and great northern beans. Adjust liquid consistency by adding extra broth if needed.
- Simmer for an additional 1-2 minutes to meld flavors and heat beans thoroughly.
- Remove from heat, sprinkle with fresh chopped parsley, and serve hot. Garnish with freshly grated Romano or Parmesan cheese for added flavor.
Notes
- Gather fresh, high-quality ingredients to elevate the soup’s overall taste and nutritional value.
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
- Brown ground beef thoroughly to develop deep, rich flavor and remove excess fat before adding other ingredients.
- Use low-sodium broth to control salt content and allow for personalized seasoning.
- Store leftovers in airtight containers, keeping the soup fresh and delicious for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 366
- Sugar: 4 g
- Sodium: 572 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 23 g
- Cholesterol: 57 mg