Pasta e Fagioli II Recipe - Allrecipes.com
Pasta e Fagioli II Recipe
  • READY IN hrs

Pasta e Fagioli II

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2004

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!!

 
Most Helpful Critical Review
Mar 15, 2010

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 rather have used beef or regular ham or something. I upped the spices (basil, parsley and cayenne) and was glad I did because it was well seasoned. I used the tomato juice, but added a can of diced tomatoes as wel. Good started recipe, but needs modifcation to be good.

 
Jan 02, 2006

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).

 
May 16, 2003

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 not changed one bit.

 
Sep 13, 2003

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.

 
Sep 13, 2003

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 will absorb most of the broth.

 
Jan 09, 2006

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 preference sake: red onion, lean ground beef instead of prosciutto, 1/2 chicken 1/2 vegtable broth, tomato sauce instead of juice, balsamic instead of white vinegar, and upped the seasonings to taste.

 
Sep 11, 2003

:)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 too and asked me for the recipe! Thanks for sharing it!

 

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 671 mg
  • 27%

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

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