Pasta e Fagioli Soup
Indulge in the comforting taste of Pasta e Fagioli soup with this easy recipe. Perfect for a cozy night in, discover the secret to making this delicious Italian dish.
Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Soup
Cuisine Italian
- 1 pound ground beef
- 1 small onion diced (1 cup)
- 1 large carrot julienned (1 cup)
- 3 stalks celery chopped (1 cup)
- 2 cloves garlic minced
- 2 14.5- ounce cans diced tomatoes
- 1 15- ounce can red kidney beans with liquid
- 1 15- ounce can great northern beans with liquid
- 1 15- ounce can tomato sauce
- 1 12- ounce can V-8 juice
- 1 tablespoon white vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 pound 1/2 pkg. ditalini pasta
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
Add onion, carrot, celery and garlic and sauté for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until the pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. And simmer for 5 to 10 minutes.
Ladle soup into bowls and serve.
Keyword Pasta e Fagioli Soup