Search thousands of recipes reviewed by home cooks like you.

Pasta e Fagioli II

Pasta e Fagioli II

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Kathy

Kathy

Wonderful Italian veggie soup. My parents had it while in Rome and convinced the chef to give them the recipe.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.
  2. To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
  3. Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CHERYL UTLEY
69

CHERYL UTLEY

6/25/2004

Yum Yum! I had the most incredible soup while on my honeymoon in Rome. Since returning I have craved it and have been disappointed by the American version which resembles Chili with pasta. This recipe is as close as I could find with few minor changes: I omitted the tomato juice and used 1 can of crushed tomatoes instead. I used Great Northern Beans instead of the red beans. I used fresh basil. I used Acini de pepe pasta. I added 1 cup fresh chopped spinach. I also added 2 more cups of chicken broth. Delicious!!

FAERIEPRNCS
54

FAERIEPRNCS

1/2/2006

This was very good, but with modifications: hubby and I love this soup from Olive Garden, so I used 2 lbs. of ground beef instead of the proscioutto, and I doubled the cayenne and added a couple drops of tabasco sauce for added quick. Also, I didn't have tomato juice, so I used two cans of diced tomatoes and one can of tomato sauce. Lastly, I threw in a little brown sugar to carmelize the onions as they were sauteing. Lastly, top with freshly grated parmesean! Fabulous! (I tried the recipe exactly as written the first time, but it was bland, so I couldn't quite give it a full 5 stars).

MARTY RICHARDSON
37

MARTY RICHARDSON

5/16/2003

Delicious!!! I made a couple of changes, that you might want to try though. I added a can of crushed tomatoes and a small can of tomato paste to thicken the soup slightly. But the flavor was not changed one bit.

More reviews

Similar recipes

ADVERTISEMENT