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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
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
10
servings
Calories
289
kcal
Author
Kate @ 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 ½
tablespoons
Italian seasoning
1 ½
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 ½
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 pot 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
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.
Nutrition
Serving:
1
serving
|
Calories:
289
kcal
|
Carbohydrates:
41
g
|
Protein:
19
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
29
mg
|
Sodium:
728
mg
|
Potassium:
846
mg
|
Fiber:
8
g
|
Sugar:
7
g
|
Vitamin A:
2891
IU
|
Vitamin C:
25
mg
|
Calcium:
102
mg
|
Iron:
4
mg