It cuts down on cooking time by a bit, but since it requires another pot, I prefer this method. There are as many versions of pasta-and-bean soup in Italy as there are Italian cooks. You can also opt to boil the pasta in a separate pot while the veggies simmer and then stir the cooked pasta into the soup. Pasta e Fagioli is a hearty Italian stew that we absolutely cant get enough of This savory soup is a family favorite meal that is ready to eat in just 30 minutes Prep Time 5 minutes. When the onions are almost tender, stir in the garlic, beans, herbs, salt and pepper. Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Sauté onions with tomato paste in olive oil in a large pasta pot (affiliate link). Turn the heat down to low, and add the pasta and 1 teaspoon of kosher salt and teaspoon of black pepper.
Use a small blender to puree the other half of the beans and add them back to the pot. Add the onion, fennel, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft. Add half the drained and rinsed beans, crushed tomatoes, and chicken stock. Once the pasta is tender, you stir in the beans and let them bubble just until they’re heated through. Heat the olive oil in a large pot or Dutch oven over medium heat. You let that simmer for a bit before you stir in the ditalini. Once the veggies have softened, you stir in some tomato sauce, beef broth, diced tomatoes, and some thyme and oregano. It’s also referred to as pasta fazool or pasta fasul. Add tomato sauce, beef broth, 1/2 cup water, canned tomatoes, sugar, oregano, and thyme. When beef is almost cooked through, add onions, carrots, and celery and cook until tender, stirring occasionally, about 6 minutes. (After all, most great soups start with that group of four, no?) Brown ground beef in a large pot over medium-high heat. You start by browning some ground beef and then tossing some carrots, onions, celery, and garlic into the pot. While the soup has a very nice layered flavor, the ingredient list isn’t unwieldy by any means. I personally love a meal that takes less than thirty minutes to make and this soup should come in well under that, closer to twenty minutes if you’re a particularly fast chopper. It’s hearty but not overbearing and the balance of herbs, tender beans, chewy ditalini pasta, and savory beef swimming in a tomato-kissed broth is just about perfect. Win win! One of my favorites is their Pasta e Fagioli. It’s more economical and you get tons of leftovers to enjoy. While heading back to the restaurant to try them all time and time again could really drain the old wallet, the good news is you can easily make all of your favorites at home and get the same amazing flavor.
How can you even pick a favorite Olive Garden soup? It’s a nearly impossible task.
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