One-Pot Pasta e Fagioli
Pasta e fagioli or “pasta and beans” is a traditional Italian soup recipe that’s said to have originally been a peasant’s dish, just like pizza. Pasta e fagioli is served all throughout Europe and in Italian restaurants all over the world, in many different variations.
What is Pasta e Fagioli?
You’d be correct to call it a soup, although you can make it with a thin or thick base. If you want it to have more of a stew-like consistency, you can add extra stewed tomatoes, tomato paste, or spaghetti sauce. If you prefer something soupier, then you’d want to use extra meat or bone broth for the base.
Pasta e fagioli is an “everything but the kitchen sink” sort of dish. Best of all, it’s low maintenance to whip up as a one-pot meal.
The only real requirement for a traditional Italian pasta e fagioli recipe is that it’s made with pasta and beans. Usually, pasta e fagioli will also be made with meat or an alternative protein, a variety of vegetables, herbs, and cheese. However, you can add whatever you’re in the mood for or have on hand. Pasta e fagioli can also be made vegetarian by using a vegetable broth base.
How to Cook Traditional Italian Pasta Fagioli
For this traditional Italian pasta e fagioli recipe, we’ve used Kettle & Fire Beef Bone Broth and a generous portion of spaghetti sauce for a version with a slightly thicker base. Onion, parsley, and oregano lend authentic Italian flavor, while ground beef, kidney beans, and pasta shells add substance, turning it into a hearty, comforting soup.
One-Pot Pasta e Fagioli
This one-pot traditional Italian pasta e fagioli recipe is hearty, wholesome, and filling. Easy to customize for dietary preferences. Only 10 minutes of prep.
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- Salt to taste
- 1 teaspoons dried oregano
- 1 medium onion diced
- 1 cup carrots diced
- 2 celery stalks diced
- 1 large tomato diced
- 1 (15-ounce) can red kidney beans rinsed and drained
- 2 cups Kettle & Fire Beef Bone Broth
- 2 cups spaghetti sauce
- 8 ounces pasta shells
- 1-2 teaspoons hot sauce (I use Tabasco) optional
- 1/4 cup fresh parsley
- Freshly ground black pepper
- 1/2 cup shredded or freshly grated parmesan cheese
In a large pot, heat olive oil over medium heat. Add ground beef and break it up with a spatula. Cook until the beef starts to brown. In the meanwhile, season with salt and oregano.
Add onions, carrots, celery, and tomatoes into the pot. Mix well and cook for about 10 minutes, stirring occasionally.
Add beans, beef broth, spaghetti sauce, followed by pasta shells; drizzle hot sauce in the pot if using; stir and mix well. Bring to a boil and then simmer for 15-20 minutes on medium-low heat, or until the pasta is tender.
Add freshly ground black pepper to taste and stir in parsley, then top with parmesan cheese. Dish, garnish with more parsley or cheese. Enjoy!
Notes: If you are looking for a soupier version, add 1 more cup beef broth and spaghetti sauce at step 3.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook