Pasta e Fagioli

Prep: 7 minutes; Cook: 48 minutes

You'll have enough of this family favorite for a filling dinner plus lunch the next day. It makes fabulous leftovers and freezes well.

Yield: 6 servings (serving size: 1 1/2 cups soup and 1 teaspoon cheese)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 4g
  • Saturated fat: 1.4g
  • Protein: 25.6g
  • Carbohydrate: 39.1g
  • Fiber: 8.3g
  • Cholesterol: 41mg
  • Iron: 4.7mg
  • Sodium: 800mg
  • Calcium: 109mg


  • 1 pound ground round
  • 1 cup chopped onion (1 small)
  • 3/4 cup chopped celery (2 stalks)
  • 3/4 cup chopped carrot (2 medium)
  • 2 garlic cloves, minced
  • 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
  • 2 (14-ounce) cans fat-free, less-sodium beef broth
  • 1 (16-ounce) can red kidney beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup uncooked ditalini (very short tube-shaped macaroni)
  • 2 tablespoons grated fresh Parmesan cheese


  1. 1. Cook beef and next 4 ingredients in a Dutch oven over medium-high heat until beef is browned, stirring to crumble. Drain well, and return to pan.
  2. 2. Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.
  3. Pasta e Fagioli (fa-ZHOH-lee), or pasta-and-bean soup, is a complete meal all in itself.
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