I added macaroni noodles to my Pasta Fagiole, as I couldn't find ditalini pasta. I actually overdid it on the amount I added. They sopped up a lot of liquid and expanded a lot. So, err on the side of caution if you don't want a noodle-ey soup.
The recipe I found calls for italian sausage, which I subbed for for ground beef, but add what you've got on hand.
The recipe is adapted from the Brown Eyed Baker.
- 1 pound ground beef
- ½ medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 14 oz. can diced tomatoes
- 1 can red kidney beans, drained and rinsed
- 1 can white cannelini beans, drained and rinsed
- 32 oz. beef broth
- 14 oz. can tomato sauce
- 1 teaspoons dried parsley
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt
- 2 oz. small dry pasta (I used macaroni noodles)
- In a large stockpot over high heat, brown ground beef, crumbling it as it cooks. Once brown, remove ground beef from pot with a slotted spoon. Discard all but 1/2 tablespoon of the ground beef fat.
- In the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. Add ground beef back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.
- Stir in the beans, and add the beef broth and tomato sauce. Add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.
- Add the dry pasta and continue to simmer on low for another 30 minutes. Serve with your favorite bread or crackers.