'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
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
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Method Prep:15min › Cook:50min › Ready in:1hr5min
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.
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.
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.
Stir cannellini beans and cooked mince into soup; cook and stir until soup is heated through, about 10 minutes.
Spoon some pasta into each serving bowl; ladle soup over pasta.