Pasta e Fagioli Full of Flavor

This pasta e fagioli has so much flavor and my recommendation is to make up a big pot. You will find that the flavor keeps improving.

The recipe calls for 3 cups of chicken broth.  I make my own from scratch and I believe that makes the flavor of this dish even more enhanced. 


pasta e fagioli 


 pound ground beef
1 yellow onion, diced
4 garlic cloves, minced
3 carrots, peeled & diced
2 celery stalks, diced
1 15 oz. can kidney beans, drained
1 15 oz. can white (cannellini) beans, drained
2 15 oz. can tomato sauce
1 15 oz. can diced tomatoes
3 cups chicken broth
1 tsp dried oregano
1 tsp dried thyme leaves
1 cup ditalini pasta
Salt & pepper, to taste
Finely chopped parsley, optional
Grated parmesan, optional


  1. Heat a large dutch oven or a stockpot over medium heat.
  2. Add in the ground beef, onion, minced garlic, carrots, and celery, seasoned with salt and pepper, and cook until no longer pink (about 5 minutes). Drain the grease into a can.
  3. Add in the kidney beans, white beans, tomato sauce, diced tomatoes, chicken broth, oregano, and thyme leaves into the pot. Stir to combine.
  4. Once the liquid starts to boil, add in the pasta.
  5. Reduce the heat and cook for 10 minutes, or until the pasta is done.
  6. Serve with chopped parsley and grated parmesan, if desired.

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