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."
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Ingredients

1 h 30 m servings 258 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

129
  1. 150 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

The recipe itself can be improved, so make sure you listen to the reviewers. I used proscuitto, which is rather expensive, and wish I hadn't since you can't even taste it in the soup. Would ra...

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 ...

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 ins...

I made this recipe for my Italian father -- he loved it and has already shared the recipe with friends. For storing leftovers, be sure to store the soup and pasta in separate bowls or the pasta...

:)Excellent!!!!!This soup was so good we could not stop eating it!!!Great flavor!! I've made it twice so far and will definately be making it again soon! I made it for company and they loved it...

Made several times already. Everyone enjoys this recipe, especially during the winter months! It has been put in the "favorites" file. Thanks Kathy. I have modified the followng just for prefer...

Followed others advice, used diced tomatoes and a bit of tomato paste. Added green beans and white beans. Tripled the garlic and used chopped carrots vs. grated. Also didnt have enough broth ...

An excellent recipe. We too substituted the crushed tomatoes for the tomato juice. One suggestion from my son; perhaps add less pasta next time. One of those recipes where one can be creative...