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.
Ingredients
- 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
Instructions
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Brown and drain ground beef.
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Add onion, carrot celery and garlic. Saute 10 minutes
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Add remaining ingredients expect the pasta and simmer for 1 hour.
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After 50 minutes, cook past. Drain
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Add pasta to pot and simmer 5-10 minutes.