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Pasta e Fagioli Soup

Pasta e Fagioli Soup Recipe
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Indulge in the warmth and comfort of this hearty Pasta e Fagioli Soup Recipe. This Italian classic combines tender pasta with nutritious beans and fresh vegetables, delivering a rich and satisfying flavor in every spoonful. Perfect for family dinners, cozy gatherings, or meal prep, this soup is not only delicious but also easy to make. With its nutrient-packed ingredients and versatility in serving options, it’s a dish that can be enjoyed any night of the week.

Ingredients

Scale
  • 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)
  • 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
  • 8 ounces dry ditali pasta

Instructions

  1. In a large pot over medium heat, brown the ground beef until fully cooked.
  2. Drain excess grease from the pot and return beef to the pan.
  3. Add diced onion, chopped carrot, chopped celery, and minced garlic; sauté until soft (5-10 minutes).
  4. Stir in Italian seasoning and dried sweet basil; cook for another 30 seconds.
  5. Add diced tomatoes, tomato sauce, both types of beans, V-8 juice, salt, and black pepper; stir to combine.
  6. Cover the pot; reduce heat to medium-low and simmer for about 50 minutes.
  7. Cook ditali pasta separately according to package directions until al dente; drain.
  8. Stir cooked pasta into the soup mixture; allow to heat through for an additional 5 minutes before serving.

Nutrition

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