Italian-style pasta e fagioli

    1 hour 5 min

    'Pasta e fagioli' means beans and pasta in Italian. This is my version of this comforting soup that uses cannellini beans, beef mince, tomato-vegetable juice and ditalini (or macaroni) pasta.

    1 person made this

    Serves: 8 

    • 450g beef mince
    • 1 tablespoon olive oil
    • 1 carrot, diced
    • 1 stalk celery, diced
    • 1 thin slice onion, diced
    • 1 teaspoon minced garlic
    • 1L tomato-vegetable juice (such as V8(R))
    • 400ml chicken stock
    • 1 tablespoon dried parsley
    • 1 tablespoon dried basil
    • 1 teaspoon dried oregano
    • freshly ground black pepper to taste
    • 170g ditalini pasta or small macaroni
    • 1 (400g) tin cannellini beans, drained and rinsed

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Heat a large pan over medium-high heat. Cook and stir beef in the hot pan until browned, 5 to 7 minutes; remove any excess grease.
    2. Heat olive oil in a large saucepan over medium-high heat; add carrot, celery and onion and cook until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir in vegetable juice, chicken stock, parsley, basil, oregano and black pepper into vegetable mixture; bring to the boil. Reduce heat and simmer soup for 20 minutes.
    3. Bring a large pot of lightly salted water to the boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
    4. Stir cannellini beans and cooked mince into soup; cook and stir until soup is heated through, about 10 minutes.
    5. Spoon some pasta into each serving bowl; ladle soup over pasta.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Very good. I had never made this before so I thought I would give it a try. I like Olive Gardens version and this is just as good. It is easy and hearty! Great for cold fall days. Very flavorful and filling. Will definitely be making this again!  -  13 Oct 2017  (Review from Allrecipes US | Canada)


    I am rating this a 4 because my eleven year old son loved it. He hates carrots and it did not matter that they were present.  -  07 Aug 2017  (Review from Allrecipes US | Canada)


    This is my first time eating Pasta Fagioli and this one is very good, even in the summertime. I put it in the crockpot and let it Simmer all night then added a can of diced Italian-seasoned tomatoes to "beef" it up because I only used the recommended amount of vegetables. I bet this will be really good when it's cold outside too. Keeping the noodles separate is brilliant and I will use that idea with other recipes. Thanks so much Karyn for submitting your recipe.  -  28 Jul 2017  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate