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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."
RECIPE RATING:
Read Reviews
(92)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
FOOTNOTES
Wine Tip
Try with a
Pinot Grigio
.
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REVIEWS
Reviewed on Jan. 2, 2006 by
FAERIEPRNCS
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FAERIEPRNCS
Jan. 2, 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).
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16 users found this review helpful
This was very good, but with modifications: hubby and I love this soup from Olive Garden, so...
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Reviewed on Jun. 25, 2004 by
CHERYL UTLEY
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CHERYL UTLEY
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!!
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12 users found this review helpful
Yum Yum! I had the most incredible soup while on my honeymoon in Rome. Since returning I have...
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Reviewed on Sep. 13, 2003 by SCHMONA
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SCHMONA
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.
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8 users found this review helpful
Excellent recipe! We ate all the soup in one sitting. I substituted 2 teaspoons balsamic...
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Reviewed on May 16, 2003 by MARTY RICHARDSON
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MARTY RICHARDSON
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.
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8 users found this review helpful
Delicious!!! I made a couple of changes, that you might want to try though. I added a can of...
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Reviewed on Mar. 10, 2007 by
MamaMack
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MamaMack
Mar. 10, 2007
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 so added water and turned out FAB!!! Husband and mother-in-law raved. I impressed myself even. Thanks for the great soup.
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6 users found this review helpful
Followed others advice, used diced tomatoes and a bit of tomato paste. Added green beans and...
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Reviewed on Sep. 13, 2003 by
TKD Jen
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TKD Jen
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.
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6 users found this review helpful
I made this recipe for my Italian father -- he loved it and has already shared the recipe with...
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Reviewed on Jan. 9, 2006 by Jody K
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Jody K
Jan. 9, 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.
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5 users found this review helpful
Made several times already. Everyone enjoys this recipe, especially during the winter months!...
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Reviewed on Apr. 7, 2004 by JDOBRINS
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JDOBRINS
Apr. 7, 2004
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 as you wish and add whatever sounds good from the fridge -or- garden ........ we added some sliced zucchini, fresh basil. Will definely make again.
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5 users found this review helpful
An excellent recipe. We too substituted the crushed tomatoes for the tomato juice. One...
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Reviewed on Sep. 11, 2003 by GARLICKE
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GARLICKE
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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5 users found this review helpful
:)Excellent!!!!!This soup was so good we could not stop eating it!!!Great flavor!! I've made...
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