Pasta e Fagioli Soup with a Latin Twist
Pasta e Fagioli Soup is a classic Italian dish, known for its simplicity and heartiness. It’s traditionally made with pasta, beans, and a flavorful broth, making it a staple in many homes. I decided to add ground beef which came as an idea from the Olive Garden version and a Latin twist by seasoning it with Floritza’s Flavor Sofrito Blend only. This brought a Latin flavor profile to the soup, making it unique while keeping the essence of Pasta e Fagioli intact.
The origins of this dish go way back. It started as a peasant dish in Italy, meant to be affordable and filling. Over time, it became popular for its comforting nature. By adding the Sofrito blend, the dish becomes something new, perfect for anyone who likes familiar comfort food with a little change.
The great thing about this version is how easy it is to make. It’s a perfect meal for busy days when you want something flavorful but don’t want to spend too much time in the kitchen. Plus, it makes for a great conversation starter when you tell friends and family about the little Latin twist. Give it a try next time you’re looking to mix up your weekly menu!
Check out my other soup recipes!
Caldo de Res (Mexican Beef Soup)
Latin Pumpkin Soup
Caribbean Beef, Veggies and Rice Soup
Click here for more!
Pasta e Fagioli Soup with a Latin Twist
Ingredients
- 3 tbsp olive oil
- 3 lbs Petite sirloin or your preferred beef cut
- 1 medium yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 6 garlic cloves minced
- 1 lb ground beef
- 3 tbsp Floritza's Flavor Sofrito Blend
- 3 tbsp tomato paste
- 6 cups beef broth
- 25 oz marinara sauce I used Silver Palate San Marzano marinara sauce
- 2 15oz cans cannellini beans drained and rinsed
- 1 bay leaf
- 1 small parmesan rind optional
- 1 cup Ditalini pasta
- 2 hand bunches of baby spinach kale is the usual in this soup
- 1/2 juice from a lemon
Instructions
- In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery. Season with salt, pepper, and Floritza's Flavor Sofrito Blend. Sauté for 8 minutes or until softened.
- Add garlic and cook for another 30 seconds.
- Add the ground beef. Cook while breaking up until browned, about 5 minutes.
- Stir in the tomato paste and cook for another 1-2 minutes until melted and caramelizing starts.
- Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir, bring to a boil, and then lower to a simmer.
- Simmer for about 30 minutes, uncovered, stirring occasionally.
- After 30 minutes, add Ditalini pasta and cook for 10 minutes.
- When done, shut off the stove and add the baby spinach. Stir until the spinach wilts, a few seconds.
- Stir in fresh lemon juice.
- Ladle the soup into bowls and top with grated Parmesan.
- Serve with lemon wedges on the side, warm crusty bread and enjoy!
