Pasta Fagioli
A hearty, comforting soup with the rich flavors of garlic, herbs, and beans!

Pasta Fagioli, often called “Pasta e Fagioli” in Italy, is one of those timeless dishes that proves simple ingredients can create incredible flavor. This hearty Italian soup is made with tender pasta, creamy beans, tomatoes, herbs, and a beautifully seasoned broth that fills your kitchen with the aroma of pure comfort.

It’s rustic, nourishing, and budget-friendly — the kind of recipe Italian families have passed down for generations. Whether you enjoy it thick like a stew or slightly soupy, Pasta Fagioli delivers warmth in every spoonful.

Ingredients:

1 lb ground beef

1 can (15 oz) diced tomatoes

1 can (15 oz) tomato sauce

1 can (15 oz) red kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

1 medium onion, diced

2 cloves garlic, minced

1 carrot, peeled and diced

1-2 teaspoons dried oregano

1-2 teaspoons dried basil

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

4 cups beef broth

1 cup small pasta (such as ditalini or elbow macaroni)

Crusty warm bread (for serving)

Instructions:
1. In a large skillet, brown the ground beef over medium heat.
2. Drain any excess fat.
3. Transfer the browned beef into a crockpot.
4. Add the diced tomatoes, tomato sauce, kidney beans, cannellini beans, onion, garlic, carrot, oregano, basil, salt, pepper, and beef broth.
5. Stir to combine.
6. Set the crockpot to cook on low for 7-8 hours or high for 4-5 hours.
7. About 30 minutes before serving, stir in the pasta and cook until tender.
8. Ladle the soup into bowls and serve with warm, crusty bread.

Additional Tips:
1. Pasta Fagioli freezes well, so you can make a large batch and store leftovers in the freezer for later.
2. Cut the recipe in half to fit a smaller crockpot.

Servings: 6-8

Total Time: 7-8 hours on low or 4-5 hours on high

Enjoy your Pasta Fagioli!