Pasta e Fagioli II

Pasta e Fagioli II

129

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

Ingredients

1 h 30 m {{adjustedServings}} servings 258 cals
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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

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Directions

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  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.
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Reviews

129
  1. 150 Ratings

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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 ...

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 coup...

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 ...