Pasta E Fagioli Soup With Ground Beef and Spinach: A Culinary Embrace

The aroma of Pasta E Fagioli always whisks me back to my grandmother’s kitchen. I can almost feel the warmth radiating from her ancient, enamel-coated pot simmering on the stove, filled with a bubbling concoction of beans, pasta, and savory ground beef. It was a hug in a bowl, a reminder of family and simple, honest flavors, always served with a generous sprinkle of Parmesan and a side of crusty bread for soaking up every last drop. It’s a soup that feeds the soul.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes
• Yields: 9 quarts (approx)
• Dietary Type: Hearty Comfort Food

Ingredients

• 2 lbs lean ground beef
• 2 medium onions, chopped
• 2-3 tablespoons minced fresh garlic
• 2 large celery ribs, finely diced
• 1 tablespoon dried oregano (or to taste)
• 1 tablespoon dried chili pepper flakes (or to taste)
• ½ cup grated Parmesan cheese (can use more!)
• 3 large carrots, peeled and sliced
• 2 (28 ounce) cans diced tomatoes (undrained)
• 1 (14 ounce) can red kidney beans, drained
• 10 cups beef broth
• 1 (14 ounce) can white kidney beans, drained
• 2 tablespoons chopped fresh parsley
• 5 cups pasta sauce (use your own favorite brand)
• 1 (10 ounce) box frozen spinach (can use 2 boxes)
• 8 ounces small shell pasta
• Seasoning salt (or use white salt)
• Pepper
• Tabasco sauce (to taste) (optional)

Equipment Needed

• Large Pot (10-quart recommended)
• Cutting board
• Knife
• Measuring cups and spoons
• Ladle

Instructions

1. In a large pot (a 10-quart pot works best), cook the ground beef with the chopped onions, minced garlic, diced celery, dried oregano, and dried chili pepper flakes over medium heat. Brown the beef thoroughly, breaking it up with a spoon as it cooks. This typically takes about 8-10 minutes.

2. Once the beef is well browned, drain off any excess fat from the pot. Removing the excess fat helps prevent the soup from becoming greasy.

3. Add in ½ cup of grated Parmesan cheese, then add the remaining ingredients, except the shell pasta, frozen spinach, and Tabasco sauce (if using). This includes the sliced carrots, both cans of diced tomatoes (undrained), the drained red kidney beans, beef broth, drained white kidney beans, chopped fresh parsley, and pasta sauce.

4. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low.

5. Simmer the soup uncovered over low heat for approximately 1 ½ hours, or even longer if you have the time. Simmering the soup uncovered allows it to reduce and thicken, concentrating the flavors beautifully. The longer it simmers, the richer the taste. Stir occasionally to prevent sticking.

6. In the last 15 minutes of cooking, add the frozen spinach and the small shell pasta to the soup.

7. Continue to simmer over low heat until the pasta is cooked al dente, usually another 10-15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

8. Season the soup to taste with seasoning salt (or regular salt), pepper, and Tabasco sauce (if using) for a touch of heat. Adjust the seasonings to your liking.

9. Ladle the Pasta E Fagioli soup into bowls.

10. Top each serving with additional Parmesan cheese, if desired.

Expert Tips & Tricks

• For a deeper, richer flavor, consider browning the ground beef in a separate skillet before adding it to the large pot. This allows for better caramelization and flavor development.
• If you want a smoother soup, use an immersion blender to partially blend some of the soup after it has simmered for an hour. Be careful not to over-blend, as you still want some texture.
• If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder instead.
• To easily incorporate the frozen spinach, break it up into smaller pieces before adding it to the soup.
• For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth. You can also add extra beans or vegetables to compensate.
• If you find that the soup is too thick, add a little more beef broth or water to thin it out to your desired consistency.
• For a bolder flavor, consider adding a bay leaf or a parmesan rind while the soup simmers. Be sure to remove it before serving.

Serving & Storage Suggestions

Serve this hearty Pasta E Fagioli soup hot, garnished with extra Parmesan cheese and a sprinkle of fresh parsley. A side of crusty bread or garlic bread is perfect for dipping and soaking up the delicious broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months.

To reheat, simply warm the soup on the stovetop over medium heat until heated through. You may need to add a little extra broth or water if the soup has thickened during storage. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	589 kcal	N/A
Calories from Fat	156 g	27%
Total Fat	17.4 g	26%
Saturated Fat	5.8 g	29%
Cholesterol	71.2 mg	23%
Sodium	2026.7 mg	84%
Total Carbohydrate	70.2 g	23%
Dietary Fiber	11.6 g	46%
Sugars	23.2 g	N/A
Protein	40.1 g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the ground beef and use vegetable broth. Add extra beans or vegetables like zucchini or mushrooms.
• Spicy: Add more chili flakes or a pinch of cayenne pepper for extra heat.
• Different Pasta: Feel free to substitute the small shell pasta with other small pasta shapes like ditalini or elbow macaroni.
• Fresh Tomatoes: Replace the canned diced tomatoes with about 6-8 fresh plum tomatoes. Be sure to blanch, peel, and chop the tomatoes before adding them to the soup.
• Different Beans: Experiment with different types of beans, such as cannellini beans or Great Northern beans.
• Greens: Kale is a great substitute for Spinach.

FAQs (Frequently Asked Questions)

Q: Can I make this soup in a crockpot?
A: Yes, you can! Brown the ground beef and vegetables in a skillet first, then transfer everything to a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta and spinach during the last hour of cooking.

Q: Can I freeze this soup?
A: Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.

Q: Do I have to use ground beef?
A: No, you can use ground turkey or Italian sausage instead. You can also omit the meat altogether for a vegetarian version.

Q: Can I add other vegetables?
A: Of course! Zucchini, bell peppers, and mushrooms are all great additions to this soup.

Q: How do I thicken the soup if it’s too thin?
A: You can simmer the soup for longer uncovered to allow it to reduce. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it into the soup and simmer for a few minutes until thickened.

Final Thoughts

This Pasta E Fagioli soup is more than just a recipe; it’s an invitation to create memories in your own kitchen. Don’t be afraid to experiment with the ingredients and make it your own. Whether you’re looking for a comforting meal on a chilly evening or a way to feed a crowd, this soup is sure to please. I encourage you to try this recipe, share it with loved ones, and let me know what you think! Pair it with a simple green salad and a glass of red wine for a complete and satisfying meal.