Description
Warm up your evenings with this hearty Pasta e Fagioli Soup recipe, a comforting Italian classic that the whole family will love. This delicious dish features lean ground beef, protein-packed beans, and tender ditalini pasta, all simmered in a rich tomato broth infused with aromatic herbs. It’s an ideal choice for chilly nights or meal prep, providing nourishment and flavor in every bowl. Versatile and easy to customize, this soup is perfect for any occasion.
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 (14.5 oz each) diced tomatoes
- 15 oz can tomato sauce
- 2 cans (15 oz each) beans (red kidney & Great Northern)
- 2.5 cups V-8 juice
- 8 ounces dry ditali pasta
Instructions
- In a large pot over medium heat, brown the ground beef for about 5-7 minutes, then drain excess grease.
- Add onion, carrot, celery, and garlic; sauté until vegetables soften (5-10 minutes).
- Stir in Italian seasoning and basil; cook briefly before adding tomatoes, tomato sauce, beans, V-8 juice, salt, and pepper. Simmer covered for about 50 minutes.
- Cook ditalini pasta separately until al dente; drain.
- Stir pasta into the soup and let cook for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 350
- Sugar: 7g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 60mg