Pasta e Fagioli II124 Reviews
- Prep: 20 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 30 min
“Wonderful Italian veggie soup. My parents had it while in Rome and convinced the chef to give them the recipe.” - by Kathy
Original recipe yields 12 servings
- In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.
- 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.
- 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.
Amount Per Serving (12 total)
- 258 cal
- 5.6 g
- 39.6 g
Based on a 2,000 calorie diet
Reviews (124)Rate This Recipe
"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..." See more 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!!"
"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 dro..." See moreps 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)."
Pasta e Fagioli a la Chez Ivano
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