Pasta e Fagioli Soup

Danae Wilson

6 years ago

The fall soup cravings have come on strong over the past week, thanks to that low lying early morning fog creeping in, marking the season. I was on the hunt for a new minestrone-style recipe, different than my winter minestrone I make every year after the snow flies. I came across this pasta e fagioli recipe, a take on the popular soup from the Olive Garden. Pasta e fagioli loosely translates to pasta and beans. In this soup vegetables, two kinds of beans, and meat settle nicely into a thick tomatoey broth.

I like to call recipes like these “pantry recipes.” These are the types of recipes that get us through an Alaska winter by using a lot of ingredients that we store in cans in our pantry or on the spice rack (like dried herbs, opposed to fresh). It’s also moose hunting season here in Alaska. If you happen to have some ground moose meat on hand, or if a friend or family member might have been kind enough to share theirs with you, this soup is a perfect place to use it. Just substitute ground moose for the ground beef in this recipe. This is also an ideal soup for dipping, so be sure to have a loaf of Italian bread or some garlic toast nearby when you make this one.

Pasta e Fagioli Soup

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Recipe adapted from Cooking Classy.

1 pound ground beef or ground moose meat
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 cloves garlic, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
1 tablespoon Italian seasoning (a mixture of dried basil, parsley, oregano, thyme)
2 (14 ounce) cans tomato sauce
1 (14 ounce) can diced tomatoes
4 cups chicken broth
1 (14 ounce) can dark red kidney beans, drained
1 (14 ounce) can great northern beans, drained
1 1/2 cups ditalini pasta
2 teaspoons sugar
salt and pepper to taste
1/4 cup fresh parsley, chopped
1/2 cup parmesan cheese, shaved or grated

In a dutch oven over medium heat, brown the ground beef or moose meat. Transfer the meat to a plate and set aside. Pour off any fat remaining in the bottom of the pan. Return the dutch oven to the heat and add the olive oil. Saute the onions, garlic, celery, and carrots until the onions are translucent and the vegetables being to tenderize, about 4 minutes. Add the Italian seasoning and season with salt. Stir in the tomato sauce, diced tomatoes, chicken broth, beans, and meat. Bring the mixture to a low boil, turn down the heat, and simmer about 20 minutes, or until the vegetables are tender.

Meanwhile, cook the ditalini pasta al dente according to package directions. Drain.

When the soup is done simmering, turn off the heat and add the pasta to the pot. Add the sugar, stirring to dissolve, and season the soup with salt and pepper to taste. Ladle the soup into soup bowls and top each bowl with parsley and parmesan cheese. Serve with garlic bread or slices of Italian loaf.