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Pasta Fagioli Soup

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  • Author: jzmcbride
  • Total Time: 1 hour
  • Yield: serves 6


I bet you have most (if not all) of the ingredients to make Pasta Fagioli soup in your pantry right now. It turns pantry staples in a hearty healthy meal in less than an hour.


Units Scale
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 23 stalks of celery, chopped
  • olive oil
  • 4 garlic cloves
  • 2 tablespoons tomato paste
  • 1 pound ground meat (beef, pork, chicken, turkey or meat substitute)
  • 1 14ounce jar chopped tomatoes
  • 32 ounces beef or chicken stock
  • 2 14ounce cans of drained beans
  • 1 bay leaf
  • 1 tablespoon Italian seasoning blend
  • (optional) red pepper flakes
  • 1/2 to 1 cup of uncooked small pasta (ditalini, elbow macaroni, small shells)
  • fresh chopped basil or grated parmesan cheese for garnish


  1. Saute onion, carrot and celery in olive oil over medium high heat until the vegetables start to soften (about 5 minutes.)
  2. Add 1 pound ground meat and cook thoroughly (until meat is no longer pink).
  3. Add garlic and tomato paste and cook for an additional minute.
  4. Stir in canned tomatoes, beans and stock and seasonings.
  5. Bring soup to a simmer for at least 30 minutes (up to an hour).
  6. Ten minutes before serving, add pasta and cook for 10 minutes.
  7. Garnish with chopped basil and grated parmesan cheese.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: recipe
  • Method: stovetop
  • Cuisine: Italian