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Pasta e Fagioli Soup

Pasta e Fagioli Soup Recipe
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Indulge in the warmth of our hearty Pasta e Fagioli Soup Recipe, a comforting dish perfect for any occasion. This Italian classic blends nutritious beans, vibrant vegetables, and tender pasta, creating a filling meal that is both satisfying and flavorful. Ideal for cozy nights in or lively gatherings with friends, this versatile soup can be served as a main course or a delightful starter. Packed with wholesome ingredients and rich flavors from Italian herbs, it’s sure to impress everyone at your table.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 4 cloves garlic (minced)
  • 2 cans (14.5 oz each) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 ½ cups vegetable juice or broth
  • 15 oz can red kidney beans (drained and rinsed)
  • 15 oz can Great Northern beans (drained and rinsed)
  • 8 ounces dry ditali pasta
  • Salt and pepper to taste

Instructions

  1. In a Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess grease.
  2. Add diced onion, chopped carrot, chopped celery, and minced garlic; sauté for about 5-10 minutes until softened.
  3. Stir in Italian seasoning and dried basil; cook for an additional 30 seconds.
  4. Add diced tomatoes, tomato sauce, vegetable juice, red kidney beans, Great Northern beans, salt, and pepper; mix well.
  5. Cover and simmer on medium-low heat for about 50 minutes.
  6. Meanwhile, cook ditali pasta separately according to package instructions until al dente; drain.
  7. Stir the pasta into the soup and let it cook together for an additional 5 minutes before serving.

Nutrition

Find it online: https://emmadishes.com/pasta-e-fagioli-soup-recipe/

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