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Pasta e Fagioli Soup Recipe

Hearty pasta e fagioli soup recipe

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 339 kcal
Author i heart eating

Ingredients

  • 1 pound lean ground beef
  • 1 cup diced white or yellow onion
  • 1 cup chopped peeled carrot
  • 1 cup chopped celery
  • 4 cloves garlic minced
  • 1 1/2 tablespoons Italian seasoning
  • 1 1/2 tablespoons dried sweet basil
  • 2-14.5 ounce cans diced tomatoes
  • 15 ounce can tomato sauce
  • 15 ounce can red kidney beans drained and rinsed
  • 15 ounce can Great Northern beans drained and rinsed
  • 2 1/2 cups V-8 juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • parmesan rind optional
  • 8 ounces dry ditali pasta
  • Grated parmesan cheese optional

Instructions

  1. Brown ground beef in a Dutch oven or large saucepan over medium heat.

  2. Drain most of the grease, and return beef to the pot. 

  3. Stir in onion, carrot, celery, and garlic. 

  4. Saute vegetables until soft, about 5-10 minutes.

  5. Stir in seasonings, and let cook for 30 seconds.

  6. Add the remaining ingredients except for pasta, and stir to combine. 

  7. Reduce heat to medium-low, cover, and simmer for 50 minutes.

  8. In a separate pot, cook pasta to al dente according to package directions.

  9. Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes.

  10. Remove parmesan rind before serving, if using.

  11. Top with grated parmesan cheese, if desired.

Recipe Notes

*Nutrition values are estimates.

Nutrition Facts
Pasta e Fagioli Soup Recipe
Amount Per Serving (1 g)
Calories 339 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 910mg 38%
Potassium 1070mg 31%
Total Carbohydrates 51g 17%
Dietary Fiber 9g 36%
Sugars 8g
Protein 24g 48%
Vitamin A 72.1%
Vitamin C 37.8%
Calcium 12.5%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.