This soup recipe has been a great success over at The Recipe Critic! It has received lots of wonderful feedback – let’s have a look at what some of the readers have said about it:
We thought this soup was very yummy. I’m not sure I know enough about what Fagioli soup should taste like to compare to a true Fagioli, but as a soup it was delicious! My husband made several comments about making it again, which means he really like it. I will add an extra can of beef broth next time to make it soupier, or at least keep one on hand to add to the leftovers. The pasta soaks up a lot of the broth. All in all tasty and I’m making it again.
I have looked for a recipe for Pasta e Fagioli Soup for quite some time. I have tried several recipes. This one is by far the best. We thoroughly enjoyed it. The only change that I made was substituting spicy Italian sausage for the ground beef. Yum.
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
- 28 ounce can crushed tomatoes
- 2 cans (14.5 ounces each) beef broth
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- salt and pepper to taste
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
Heat oil in a large skillet and add in ground beef. Cook until browned and no longer pink.
Add the beef in a slow cooker along with the rest of the ingredients (except for the beans and pasta).
Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
Season to taste. Discard bay leaves before serving.
Quick Tip: Add more beef broth if you’d like a thinner soup.
Thanks to The Recipe Critic for this slow cooker soup the family will love.