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nana's pasta fagiole soup

(2 ratings)
pete76cj7 avatar
Blue Ribbon Recipe by
Matthew Peterson
@pete76cj7
San Antonio, TX

This is one of my favorites from my sweet mom. If you're down or not feeling well this soup will cure what ails you.

Blue Ribbon Recipe

Nana knows how to make a bowl of pasta fagiole soup. It's delicious and full of flavor and texture. There are a few shortcuts that make this a simple soup to make. But, there are just enough fresh veggies to give this a from-scratch feel. We love the tip of cooking the pasta on the side so it does not get soggy. Very hearty, the soup is filled with pasta, ground beef, diced tomatoes, kidney beans, and cannellini beans. There is a kick from the pepper, so if you are sensitive to spice cut back on the red pepper flakes and black pepper. Serve with garlic bread or breadsticks for a comforting bowl of soup.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For nana's pasta fagiole soup

  • 2 lb
    ground beef
  • 1 tsp
    salt
  • 3 1/2 tsp
    black pepper, divided
  • 1 tsp
    garlic powder
  • 1 md
    onion, diced
  • 4 lg
    carrots, chopped
  • 4 stalk
    celery, chopped
  • 6 clove
    garlic, minced
  • 1 can
    diced tomatoes (14.5 oz)
  • 1 can
    fire-roasted diced tomatoes (14.5 oz)
  • 2 box
    beef stock (32 oz each)
  • 1 can
    kidney beans (15.5 oz)
  • 1 can
    cannellini or white kidney beans (15.5 oz)
  • 12 oz
    V8 juice
  • 1 jar
    spaghetti sauce (24 oz)
  • 1 Tbsp
    Worcestershire sauce
  • 3 tsp
    dried oregano
  • 5 tsp
    fresh parsley
  • 1 tsp
    red chile flakes
  • 1/2 lb
    pasta of choice (elbow, macaroni, etc.)
  • Parmesan cheese, for serving

How To Make nana's pasta fagiole soup

Test Kitchen Tips
We tossed the pasta in a little bit of olive oil after cooking to prevent it from sticking together.
  • Brown and season the ground beef.
    1
    In a large soup pot, brown ground meat. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Once the meat is cooked, drain the excess grease.
  • Add the remaining ingredients except for the beans.
    2
    Add all other ingredients, except for the beans. Bring to a boil. Reduce to a simmer until the veggies are tender and the onions are translucent; 30 minutes to 1 hour depending on the size of the carrots and celery.
  • Add the beans.
    3
    Once the carrots and onions are cooked, add the beans and bring back to a simmer.
  • Boil the pasta until al dente.
    4
    While the soup is simmering boil the pasta in salted water until al dente. Drain and set aside.
  • Add cooked pasta to the bowl.
    5
    To serve, put the desired amount of pasta in a bowl. Always keep the pasta separate until serving. If you put it in the soup when you cook it the noodles will get soggy and gross.
  • Pour soup over the pasta.
    6
    Ladle soup over the pasta. Top with Parmesan cheese.
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