Pasta e Fagioli II

SUBMITTED BY: Kathy PHOTO BY: happywife05

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

PREP TIME	20 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup chopped onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic, minced
1/4 pound prosciutto, finely chopped
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
2 teaspoons white sugar
salt and pepper to taste
1 (16 ounce) package ditalini pasta

READ REVIEWS (84)

DIRECTIONS

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.

Wine Tip

Try with a Pinot Grigio .

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REVIEWS

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Reviewed on Jan. 2, 2006 by FAERIEPRNCS

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).

12 users found this review helpful

Reviewed on Jun. 25, 2004 by CHERYL UTLEY

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!!

11 users found this review helpful

Reviewed on Sep. 13, 2003 by SCHMONA

Excellent recipe! We ate all the soup in one sitting. I substituted 2 teaspoons balsamic vinegar for the white vinegar, 8 oz tomato sauce for 8 oz of tomato juice, and used vegetable broth instead of chicken broth.

7 users found this review helpful

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