Description
Jamie Oliver’s pasta fagioli brings rustic Italian countryside comfort to your kitchen. Hearty beans, savory pancetta, and perfectly al dente pasta mingle in a rich tomato broth that warms souls and satisfies hunger with Mediterranean charm.
Ingredients
Scale
Meat and Protein:
- 1 pound (1 lb) lean ground beef
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (15 ounce) can great northern beans, drained and rinsed
Vegetables and Aromatics:
- 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)
- 3 tablespoons minced fresh parsley
Liquid, Seasoning, and Pasta Ingredients:
- 2 tablespoons olive oil, divided
- 3 (8 ounce) cans tomato sauce
- 2 (14.5 ounce) cans low-sodium chicken broth
- ½ cup water, then more as desired
- 1 (15 ounce) can diced tomatoes
- 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
- 1 cup dry ditalini pasta
- Finely shredded Romano or Parmesan cheese, for serving
Instructions
- Heat 1 tablespoon (15 milliliters) olive oil in a large pot and thoroughly break down ground beef, cooking over medium-high heat until completely browned and no pink remains.
- Transfer cooked beef to a clean plate, draining excess fat, and keep the pot ready for the next step.
- Add another tablespoon (15 milliliters) olive oil to the same pot and sauté diced celery, carrots, and onions for approximately 5-6 minutes until vegetables become translucent and slightly softened.
- Introduce minced garlic to the vegetable mixture and cook for an additional 30-45 seconds, stirring continuously to prevent burning.
- Reintroduce the cooked ground beef to the pot and season generously with salt and freshly ground black pepper.
- Pour in chicken broth, tomato sauce, water, canned tomatoes, sugar, and dried herbs including basil, oregano, thyme, and marjoram, stirring to combine all ingredients thoroughly.
- Reduce heat to medium-low, cover the pot, and simmer for 18-22 minutes, allowing flavors to meld and vegetables to become tender.
- While soup simmers, cook ditalani pasta in a separate pot according to package instructions until al dente, then drain completely.
- Add kidney beans and great northern beans to the soup, then gently fold in the cooked pasta, adjusting liquid consistency with additional broth if needed.
- Warm through for an additional 1-2 minutes, sprinkle with fresh chopped parsley, and serve hot with grated Parmesan or Romano cheese on top.
Notes
- Chopping ingredients beforehand saves precious minutes during meal preparation.
- Taste testing helps fine-tune seasonings for a perfectly balanced dish.
- Premium beef and just-picked herbs elevate the overall soup’s depth and richness.
- Cooking pasta separately prevents mushiness and ensures ideal al dente texture.
- Sprinkle fresh parsley and Parmesan cheese for a restaurant-quality presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 60 mg