Pasta e Fagioli Recipe

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef, browned, and drained of excess fat; 1 cup carrots, chopped; 1/2 large red onion, chopped; 2 celery stalks, sliced; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can white beans, drained and rinsed; 2 (14.5-ounce) cans diced tomatoes with their juice; 1 (16.5-ounce) jar pasta sauce; 4 cups beef broth; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 teaspoons dried oregano; 1 tablespoon Tabasco sauce; 1/2 cup dry pasta (I used brown rice fusilli); Parmesan cheese (optional garnish)

Servings: persons

1 pound lean ground beef, browned, and drained of excess fat
1 cup carrots, chopped
1/2 large red onion, chopped
2 celery stalks, sliced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes with their juice
1 (16.5-ounce) jar pasta sauce
4 cups beef broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons dried oregano
1 tablespoon Tabasco sauce
1/2 cup dry pasta (I used brown rice fusilli)
Parmesan cheese (optional garnish)

1
Use a 6-quart slow cooker.
2
Put the meat into the stoneware.
3
Add the chopped carrots, onion, and celery.
4
Add the beans, tomatoes, and pasta sauce.
5
Pour in the beef broth.
6
Season with salt, black pepper, oregano, and Tabasco sauce.
7
Stir to combine.
8
Cover and cook on low for 8 hours, or on high for 4 hours.
9
When the vegetables are tender, stir in 1/2 cup of dry pasta.
10
Cover and cook for another hour on low, or until the pasta is al dente.
11
It will swell quite a bit.
12
Garnish with Parmesan cheese.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound lean ground beef, browned, and drained of excess fat, 1 cup carrots, chopped, 1/2 large red onion, chopped, 2 celery stalks, sliced, and more.

Yes, Pasta e Fagioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta e Fagioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions