1. Cook the Ground Beef:
In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat and set aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened.
3. Build the Soup Base:
Add the cooked ground beef back into the pot. Stir in the diced tomatoes, tomato sauce, and beef broth. Add the basil, oregano, Italian seasoning, and crushed red pepper flakes (if using). Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes.
4. Cook the Pasta Separately:
In a separate pot, cook the ditalini pasta according to the package instructions. Drain and set aside.
5. Add Beans and Pasta:
Stir the cannellini beans, kidney beans, and cooked pasta into the soup. Simmer for an additional 5-7 minutes to heat through. Season with salt and pepper to taste.
6. Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley and a generous sprinkle of Parmesan cheese. Serve with crusty bread for dipping!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Pro Tips for the Best Pasta Fagioli:
Make It Spicier: Add extra red pepper flakes or a splash of hot sauce for a fiery kick.
Customize the Pasta: Use any small pasta like macaroni, orzo, or even broken spaghetti.
Freezer-Friendly: This soup freezes well, but cook the pasta fresh when reheating to maintain texture.
Warm, hearty, and bursting with flavor, this Pasta Fagioli is a guaranteed crowd-pleaser! 🍲✨
