Go Back
–+ servings
Pasta al Fagioli Soup with a Latin Twist in a single serving bowl. Already topped with grated parmesan with a spoonful about to be enjoyed and close up to the camera.
Print Recipe
No ratings yet

Pasta e Fagioli Soup with a Latin Twist

This Pasta e Fagioli Soup gets a Latin twist with ground beef and sofrito blend, giving it a unique flavor profile. It's easy to make and perfect for a quick, hearty meal.
Prep Time10 minutes
Cook Time1 hour
Course: brunch, dinner, entree, Main Course, Soup
Cuisine: Italian, Latin, Latin Fusion
Keyword: beef soup, beef vegetable soup, easy sausage one pot dinner, how to make a latin soup, italian beef soup, italian soup, pasta e fagioli, soup
Servings: 8 servings

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!

Video