MeMe's Pasta Fagioli Recipe -
MeMe's Pasta Fagioli Recipe

MeMe's Pasta Fagioli

Recipe by  

"White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
  3. Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  4. Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
  5. Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
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  • Cook's Note:
  • Keep pasta separate from soup for leftovers and combine when reheating.

Reviews More Reviews

Nov 10, 2014

I used Spicy V8®, and it definitely ramped up the flavor without being too spicy or overpowering the other ingredients. And I will always use that when making this recipe, too! I'll admit that this is the first time I've eaten pasta fagioli, and I have no idea what Olive Garden®'s version tastes like, but I loved all of the bold and rich layers of flavor in this recipe. Thanks, Karen Osborne, for this tasty soup, we thoroughly enjoyed it!

Jan 25, 2015

Made this and served it the next day as suggested so flavours could blend. Family really enjoyed it and was a great dinner on a busy weeknight with a side salad and fresh bread. I did add more celery and carrots because my family likes the extra veggies, as well as a bay leaf to add a bit more depth of flavour to the broth. I mixed everything together in one pot (added dried pasta during last 6-8 minutes of soup simmering), making it much easier to serve and it tasted great. Will make again and will try adding a pkg. of baby spinach.

Jan 14, 2015

I loved it! Even better than the Italian restaurant down the street. I added pork chorizo (1#) to the recipe and added more of the vegetables than recipe called for

Nov 22, 2014

Just delicious, we loved it. Great flavor. I used low sodium V8, so it did need salt when it was done. I also included more carrots and celery than the recipe, only because that what I normally do (try to get as many vegetables my diet as possible) I'm sure it tastes even better the next day, but it didn't last that long around our house. Next time I will make a double batch so there are leftovers. Will make this over and over again.

Jun 08, 2014

Made it many times~


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  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 566 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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