Pasta e Fagioli Soup Recipe
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Pasta e Fagioli Soup Recipe

Hearty pasta e fagioli soup recipe
Course Main Course, Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 339kcal
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

  • Brown ground beef in a Dutch oven or large saucepan over medium heat.
  • Drain most of the grease, and return beef to the pot. 
  • Stir in onion, carrot, celery, and garlic. 
  • Saute vegetables until soft, about 5-10 minutes.
  • Stir in seasonings, and let cook for 30 seconds.
  • Add the remaining ingredients except for pasta, and stir to combine. 
  • Reduce heat to medium-low, cover, and simmer for 50 minutes.
  • In a separate pot, cook pasta to al dente according to package directions.
  • Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes.
  • Remove parmesan rind before serving, if using.
  • Top with grated parmesan cheese, if desired.

Notes

*Nutrition values are estimates.

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 51g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 910mg | Potassium: 1070mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3605IU | Vitamin C: 31.2mg | Calcium: 125mg | Iron: 5.2mg