Pasta e Fagioli Soup

It seems like we’ve hit winter weather here in So ILL even though we are clearly smack dab in the middle of fall!  The only thing that this weather is good for is eating soup.  That’s probably my favorite part of fall and winter.  I love, love, love soup!  This Pasta e Fagioli soup is one of my family’s favorites!

Have you ever enjoyed Pasta e Fagioli at Olive Garden?  This is a great copycat version of that soup.  It is such a hearty and delicious soup that it can easily be a meal.  My best description of it would be an Italian version of chili.  It starts with a ground beef base with lots of vegetables, beans and tomato flavor.

All of those delicious flavors simmer together for nearly an hour, then the pasta is cooked separately and added at the end.  If I know the entire pot of soup won’t get eaten, I leave the pasta out of the soup.  I feel like the pasta soaks up all the liquid when the soup is reheated.  Just place desired amount of pasta in each individual bowl before serving and ladle soup over the top.

Give this soup a try this weekend!  It would be a perfect way to warm up after Trick or Treating!  Happy Halloween!

Pasta e Fagioli Soup

This delicious Italian soup is a cross between vegetable soup and chili.

Course Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 8


  • 1 lb ground beef
  • 1 c diced onion
  • 1 c julienned carrots
  • 1 c chopped celery
  • 2 cloves minced garlic
  • 2 cans diced tomatoes
  • 1 can red kidney beans
  • 1 can cannellini beans
  • 1 large can tomato sauce
  • 12 oz. V-8 or tomato juice
  • 1 tbsp white vinegar
  • 1 1/2 tsp salt
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 lb ditalini pasta


  1. Brown and drain ground beef.

  2. Add onion, carrot celery and garlic. Saute 10 minutes

  3. Add remaining ingredients expect the pasta and simmer for 1 hour.

  4. After 50 minutes, cook past. Drain

  5. Add pasta to pot and simmer 5-10 minutes.

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Pumpkin Bread

It’s been a while but I’m back today with a quintessential fall recipe.  When I think of fall and baking, pumpkin bread is the first thing I think of.  It is my favorite kind of quick bread. I’ve been eating this recipe of pumpkin bread since I was in elementary school.  I vividly remember making this in second grade with Mrs. Walker’s class.  She had us all bring in a soup can that was washed and dried and that’s what we baked the bread in.  Clearly, I love cooking and eating so this was probably one of my favorite activities in school ever!

Now that we’ve taken a stroll down memory lane, let’s talk about this Pumpkin Bread Recipe!  It is the perfect bread.  It’s moist, sweet and just the right amount of spice.

I need to tell you that cinnamon is the only “fall-ish” spice I like.  You can keep the nutmeg, cloves and ginger.  I just find that I don’t like those flavors in my foods.  The original recipe calls for a teaspoon of cinnamon and a teaspoon of nutmeg.  If you love those flavors, feel free to use them!

This recipe could not be easier to put together.  Literally measure your ingredients, add them to the bowl and mix it together and in an hour you will have delicious pumpkin bread. This makes 3 medium loaves or 2 large loaves.  I have used the mini loaf pans before and taken to neighbors.  It’s the perfect size to share!

If you want to bake something that makes your whole house smell like fall, this is the recipe.  Make a loaf for yourself and a couple to give away.  Spread some fall cheer!

Happy Fall, Y’all!

Pumpkin Bread

This delicious cinnamon infused pumpkin bread is like fall in loaf form. So comforting!

Course Dessert
Prep Time 5 minutes
Cook Time 1 hour
Servings 24


  • 3 1/3 c flour, sifted
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1-2 tsp cinnamon, to your taste
  • 15 oz canned pumpkin puree
  • 3 c sugar
  • 4 eggs
  • 1 c oil
  • 2/3 c water


  1. Sift dry ingredients together

  2. Make a well in dry ingredients and pour in eggs, sugar, water, oil and pumpkin. Mix well.

  3. Pour into 3 well greased loaf pans and bake at 350° for 1 hour.

  4. Let cook before turning bread out of pan.

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