I love this easy pasta fagioli soup! It is full of tons of veggies and has enough meat in it to make it the kind of soup you can have as a meal. Just add a roll or a salad (or both!).
Just so you know, this recipe makes a nice big batch. I have found an easy and very effective way to freeze individual portions of this soup. I’m a mason jar addict and I’ll show you how I freeze lunch portions of soup.
How to Store and Freeze
As mentioned earlier, this recipe makes a large amount. I LOVE freezing soup in individual portions and have tried many different ways. Freeze soup in plastic bags is a great way to freeze individual portions. The frozen bags would lay flat but sometimes the bags got dinged by other items in the freezer. There would be a small hole (or three) poked into the bag and then it would leak or even be freezer burned.
Filling these 12 oz jars makes a perfect individual portion. Just let them thaw in the fridge overnight and you have a delicious homemade lunch!
I’ve made and stored this many times. I’ll warn you that I have found that the pasta and the beans absorb the broth so sometimes you need to add a bit more so your soup so it has the right amount of liquid. If you don’t have broth, it’s flavorful enough that you probably won’t notice if you add a bit of water.
Below the recipe are the jars that I use. For some reason, they aren’t the popular ones sold in most of the stores I frequent. Amazon to the rescue. Also, I LOVE the plastic lids. I reuse them and they clean up great in the dishwasher. Oh, the Pioneer Woman dutch oven that I use and love is now also available at Amazon. (Know, that I make a tiny, tiny commission if you click through and decide to buy any of the items I recommend, below).Print
- 2 Tbsp vegetable oil
- 1 1/2 lbs lean ground beef
- 3 large carrots – diced
- 5 celery stalks – diced
- 1/2 large sweet onion (diced)
- 1 28 oz can of crushed tomatoes (the large can)
- 1 30 oz beef broth
- 2 leaves Bay (optional but I love the flavor)
- 1 1/2 tsp dried oregano
- 2 tsp basil
- 1/2 tsp dried thyme
- 1 15 oz can cannelloni beans (drain then rinse)
- 1 15voz can red kidney beans (rained then rinse)
- 1 cup ditalini pasta – uncooked
- Add oil to large skillet and brown ground beef. Set aside.
- In a large dutch oven or pot add all ingredients except beans and pasta.
- Bring to low boil and cook for approx. 1/2 hour.
- Add beans and pasta. Cook until pasta is al dante. Approx. 10 minutes.
- Remove bay leaves before serving or freezing.
- Serve with fresh crusty rolls.