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Quick Pasta e Fagioli

Course: Soup/Stews
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Michelle De La Cerda
Quick Pasta e Fagioli ~ The classic and iconic Italian soup dish that means pasta and beans; the only two ingredients common to the countless versions, ready in 30 minutes.


  • 1 lb lean ground beef
  • Salt/Pepper; to taste
  • 2 cloves garlic; minced/grated
  • 2 tbsp extra virgin olive oil
  • 1 cup chopped onion (~1/2 medium)
  • 1 cup chopped celery (~3 ribs)
  • 1 cup chopped carrots (~3 medium)
  • 1-1 1/2 cup small pasta (macaroni, elbow, ditalini, shell)
  • 1 cup water
  • 2 cups beef broth
  • 1-23 oz jar Ragu Homestyle Thick and Hearty Traditional Sauce
  • 1-15 oz can white beans; drained and rinsed (Great Northern, Cannellini)
  • 1-15 oz can dark red kidney beans; drained and rinsed
  • 3 tbsp chopped Italian parsley (optional)
  • 1/4 cup grated Parmesan cheese (optional)


  1. In a large pot, brown the ground beef over medium high heat, sprinkle with salt and pepper and add the garlic.
  2. Cook until done, drain and reserve the meat in another bowl; set aside.
  3. Heat the pot over medium high heat, add the oil and chopped vegetables.
  4. Stirring frequently, cook the vegetables for about 5 minutes or until they begin to soften.
  5. Add the pasta, mix well.
  6. Add the water and broth, stir well, taking care to pull up any stuck on bits at the bottom of the pan.
  7. Add the Ragu, stirring well to fully incorporate the sauce.
  8. Bring to a boil and stir frequently, reduce heat to medium and allow to simmer for 11-15 minutes, or until the pasta has cooked.
  9. Once the pasta has cooked, fold in the beef and both beans; allow to warm through, about 2 minutes.
  10. Portion and garnish with parsley and parmesan.
  11. Serve and enjoy.