Pasta e Fagioli Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
10 servings
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Calories
289 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Pasta e Fagioli Soup Recipe
Description
This Pasta e Fagioli Soup begins by browning lean ground beef, then adding onion, carrot, celery, and garlic to soften. Italian seasoning and basil offer herbal notes, while diced tomatoes, tomato sauce, and V-8 juice form the tomato base. Red kidney and great northern beans add protein and substance.
The soup simmers gently for almost an hour to deepen flavor. Pasta is cooked separately to al dente and added near the end to maintain texture without becoming mushy. Optionally, a parmesan rind can be simmered with the soup for subtle richness and removed before serving. Grated parmesan cheese enhances the dish further.
This soup offers a comforting, nutritious meal well-suited for cooler days. It combines meaty, tomato, and bean elements with the chewiness of pasta, making it filling and balanced.
Ground beef leaness can vary but 85-90% lean is recommended for optimal flavor and fat content. Original V-8 juice and canned tomato sauce are used as standard ingredients.
Ingredients
- 1 pound ground beef lean
- 1 cup white onion diced, or yellow onion
- 1 cup carrot chopped, peeled
- 1 cup celery chopped
- 4 cloves garlic minced
- 1 ½ tablespoons Italian seasoning
- 1 ½ tablespoons dried sweet basil
- 2-14.5 ounce diced tomatoes canned
- 15 ounce tomato sauce canned
- 15 ounce red kidney beans drained and rinsed, can
- 15 ounce great northern beans drained and rinsed, canned
- 2 ½ cups V-8 juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- parmesan optional, rind
- 8 ounces ditali pasta dry
- Parmesan Cheese optional, grated
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
- Use 85% or 90% lean ground beef for balanced flavor and fat content.
- Tomato sauce refers to canned pureed tomato for smooth texture.
- Either light or dark red kidney beans work well in this soup.
- Original V-8 juice adds a blend of vegetable flavor and tomato base.
- Parmesan rind is optional but contributes additional depth if simmered with the soup; remove before serving.
- Nutrition values are estimates and can vary with specific ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 289kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 728mg | 30% |
| Potassium | 846mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 2891IU | 58% |
| Vitamin C | 25mg | 28% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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