Italian-style pasta e fagioli

Italian-style pasta e fagioli


1 person made this

About this recipe: '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.

Karyn Osborne

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.

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