When the weather turns cold nothing tastes better than a pot of hot soup. This Pasta Fagioli Italian Soup Recipe is sure to please the entire family.
Packed with nutritious vegetables and beans, this hearty soup can be made with ground meat or without for a vegetarian version. It reheats well so be sure to make enough for dinner and the next day’s lunch!
Pasta Fagioli Soup Recipe
Yields: 10 bowls
Olive Oil, 1 Tablespoon
Sweet Onion, 1 medium, diced
Celery, 3 stalks, diced
Carrots, 3 large, diced
Garlic, 4 cloves, minced
Ground Beef or Chicken, extra lean, 1 pound (optional)
Vegetable Juice, V-8 or other tomato based juice, 24 ounces
Vegetable Stock or Chicken Broth, 26 ounces
Tomato, 1 Fresh, Diced
Tomatoes, Canned, Diced, 28 ounces
White Vinegar, 1 Tablespoon
Salt, 1 teaspoon or to taste
Pepper, ½ teaspoon or to taste
Oregano, dried, 1 Teaspoon
Thyme, dried, ½ Teaspoon
Basil, dried, 1 Teaspoon
Basil, fresh, diced, 3 Teaspoons
Red Kidney Beans, 1 Can/15 ounces
Cannellini or White Kidney Beans, 1 Can/15 ounces
Ditali or Short Tube Shaped Pasta, 8 ounces (1/2 pound)
Step 1 – Prepare and Saute Pasta Fagioli Ingredients
Gather, prepare, dice, and measure the soup ingredients.
Sauté the onion, carrot, and celery in the olive oil for about 6 minutes. Add the minced garlic and sauté for another 2 minutes.
Step 2 – Brown the Ground Beef or Chicken
Brown the optional ground beef of chicken seasoning with a bit of salt and pepper to taste.
Step 3 – Simmer Pasta Fagioli Soup
Place all ingredients (except for the pasta) in a large stock pan and simmer. You may think the soup looks a little watery but don’t worry. It will be absorbed by cooking the pasta right in the soup (saving the step of boiling separately).
After simmering on low for about 45 minutes turn the heat up to medium high until it just reaches boiling. Add the dried pasta and cook for about 10 minutes at a gentle boil. Be sure to avoid a rolling boil and stir frequently to keep the pasta from settling to the bottom and sticking.
When the pasta is al dente remove the pot from the burner. Let the Pasta Fagioli Soup sit about 5 minutes and serve! It is great with Parmesan Cheese sprinkled on top or keep it low cal and low fat by leaving it off.
About: This recipe was submitted by Tracy Z of Clermont FL as part of our Heart of South Lake Recipe Collection. She perfected this recipe while spending a winter in Florence, Italy!