Description
Pasta e Fagioli Soup is a delightful and nourishing Italian dish, perfect for any occasion. This hearty soup combines lean ground beef, a medley of vegetables, and nutritious beans in a rich tomato base. Bursting with flavor from Italian seasonings and fresh ingredients, it makes for a satisfying meal that warms the soul.
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 diced tomatoes
- 1 can tomato sauce
- 2 ½ cups V-8 juice
- 1 can red kidney beans, drained and rinsed
- 1 can Great Northern beans, drained and rinsed
- 8 ounces dry ditali pasta
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- In a Dutch oven over medium heat, brown the ground beef until cooked through; drain excess grease.
- Sauté onion, carrot, celery, and garlic until soft (about 5-10 minutes).
- Stir in Italian seasoning and dried basil; cook for another 30 seconds.
- Add diced tomatoes, tomato sauce, V-8 juice, beans, salt, and pepper; mix well.
- Reduce heat to medium-low and let simmer for about 50 minutes.
- Cook ditali pasta separately according to package instructions.
- Combine pasta with the soup just before serving.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Feel free to customize the soup by adding other vegetables you enjoy or adjusting seasonings to your taste. For a vegetarian version, omit the ground beef and use vegetable broth with additional veggies.