White cannellini beans, ditalini pasta with vegetables, lean beef, and herbs cooked in vegetable juice and chicken broth are all ingredients in MeMe’s fagioli dish. Like Olive Garden’s Pasta Fagioli, it has an Italian chili flavor and gets great the next day.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 thin slice onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 teaspoon minced garlic
- 1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
- 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 ½ cups ditalini pasta
- 1 (15 ounce) can cannellini beans, drained and rinsed
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer beef to a paper towel-lined plate to drain; discard grease.
- Heat olive oil in the same skillet over medium-high heat; sauté onion, celery, and carrot until softened, 5 to 10 minutes. Add garlic and sauté until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook ditalini pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Stir beef and cannellini beans into soup; cook and stir until soup is heated through, about 10 minutes.
- Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
- Keep pasta separate from soup for leftovers and combine when reheating.
Nutrition Facts
| Calories | 299 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 5 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 566 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious
This was really good as is. To cut down on costs, the only change I made was using 80/20 ground beef instead of lean beef. The total calories making that one change is 330 per serving. I thought it was odd only having 1 carrot & 1 celery stalk but it turned out delicious. Adding 1 tsp of Sriracha & 1 Tbl of fresh Cilantro to each serving really adds to the flavor.
Every time I make this recipe everyone raves about it, generally I double to have left overs! Easy and so good!
I didn’t use meat. This was a delicious vegetarian stew. I added a can of kidney beans with the cannellini and used the back of a wooden spoon to smash some of the beans as I stirred it to thicken the broth to my desired consistency. I also substituted a can of diced tomatoes for the V8 juice. I can’t wait to share the leftovers with my vegetarian daughter!
Easy to make but cannellini beans are rare in southern California. Try tri-bean mix or just pinto.
My whole family loved it!!!! The recipe is a good base, like others I tweaked it. My family are carnivores, so to the pound of ground beef I added a pound of ground Italian pork, YUMMY I also used beef broth instead of chicken. I see quite a bit of recipes call for chicken broth in beef recipes, never understood that? It’s on our favorite go to list now Oh and I paired it with a sourdough Asiago loaf (love my H.E.B.) Thanks for the awesome recipe.
1-25-23 This was a delicious light meal.
I have never made Pasta Fagioli before and I am not Italian, but this soup is delicious! I used half chick sausage and half lean ground beef and it turnout out great! I also let it cook slowly in my crockpot. The combination of V8 and chicken broth is probably what gave it such a good flavor! I will be making this again!
This turned out exquisite. I used ground venison instead of beef. Will definitely use this recipe again.
Fantastic. I made it for christmas eve dinner last night. Everyone said it was great. It served six of us (two were teenage boys) and had a serving left to pop in the fridge for tomorrow’s lunch. I added diced tomatoes and substituted beef with ground turkey. So easy and exactly what we needed on a cold night.
I used half Italian sausage and half ground beef – liked the results. I used ground oregano, but I should have used less. The recipe must be intended for dried oregano leaves. I sprinkled the top with Parmesan cheese when serving. That added a great taste.
This was so easy and quick to make. I also added some Italian ground sausage and 1 zucchini from the garden. It came out so good that we printed this recipe for safekeeping. ♥
Great
I made and loved it, I did not add parsley and used garlic powder. Will definitely make it again sometime!
The only thing I changed was I added some red kidney beans to the soup. And I added the pasta to the soup the last 8 minutes.
I liked the soup a lot.Reminded me of my Italian friend who always made this soup when I would visit.I would use more veggies like 2 carrots etc.
Used ground moose meat. Delish!
Delicious and easy to make. Will add it to our favorites!
This was so delicious! This will be my foundation Pasta Fagiole recipe!
I thought using Italian sausage would have made this recipe a little better.
I added squash and it was very good, I like my veggies.