The Scoop
This is the kind of soup that doesn’t need a fancy introduction; it just needs a big bowl and someone hovering nearby with a piece of crusty bread.
Nonna’s Pasta Fagioli combines tender vegetables, savory beef, creamy cannellini beans, and little bites of ditalini in a tomato-rich broth.
It’s hearty enough to call dinner and comforting enough to make you forget you ever considered ordering takeout.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, thinly sliced and diced
- 1 teaspoon garlic, minced
- 1 (32-ounce) bottle tomato-vegetable juice cocktail
- 1 (14-ounce) can chicken broth
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- freshly ground black pepper, to taste
- 1 1/2 cups ditalini pasta
- 1 (15-ounce) can cannellini beans, drained and rinsed
Directions
- On the stove-top, heat a large skillet over medium-high heat.
- Cook and stir the ground beef in the skillet until browned and crumbly, about 5-7 minutes.
- Drain the skillet, discard the grease, and set the meat aside.
- In a large saucepan over medium-high heat, heat the olive oil.
- Sauté the carrot, celery, and onion until the vegetables are softened, about 5-10 minutes.
- Add the garlic and sauté until fragrant, about 1-2 minutes.
- Add the tomato-vegetable juice, chicken broth, parsley, basil, oregano, and black pepper, stirring to combine.
- Bring the mixture to a boil and then reduce the heat and let simmer for 20 minutes.
- Cook the ditalini pasta according to package directions, in salted water, until al dente. Drain the pasta thoroughly.
- Stir the cannellini beans and cooked beef into the broth and cook while stirring until heated through, for about 10 minutes.
- Add pasta to your preferred serving bowls and ladle the soup on top.
- Serve!
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