Pasta e Fagioli Soup Recipe

Hearty pasta e fagioli soup recipe

Course Main Course, Soup

Cuisine Italian

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Calories 289kcal

Brown ground beef in a Dutch oven or large pot over medium heat.
1 pound lean ground beef
Drain most of the grease, and return beef to the pot.
Stir in onion, carrot, celery, and garlic.
1 cup diced white or yellow onion, 1 cup chopped peeled carrot, 1 cup chopped celery, 4 cloves garlic
Saute vegetables until soft, about 5-10 minutes.
Stir in seasonings, and let cook for 30 seconds.
1 ½ tablespoons Italian seasoning, 1 ½ tablespoons dried sweet basil
Add the remaining ingredients except for pasta, and stir to combine.
2-14.5 ounce cans diced tomatoes, 15 ounce can tomato sauce, 15 ounce can red kidney beans, 15 ounce can Great Northern beans, 2 ½ cups V-8 juice, 1 teaspoon salt, ½ teaspoon ground black pepper, parmesan rind
Reduce heat to medium-low, cover, and simmer for 50 minutes.
In a separate pot, cook pasta to al dente according to package directions.
8 ounces dry ditali pasta
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.
Grated parmesan cheese

Ground beef: I use either 85% or 90% lean ground beef.
Tomato sauce: Tomato sauce is canned pureed tomato.
Kidney beans: You can use light or dark red kidney beans.
V-8: I use original V-8 in this recipe.
Parmesan rind: The parmesan rind is optional, but it adds a little something extra to the soup.
Nutrition values are estimates.