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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."
Pasta e Fagioli II Recipe
RECIPE RATING:
This recipe has been rated 112 times with an average star rating of 4.7
Read Reviews (100)
PREP TIME  20 Min
COOK TIME  1 Hr 10 Min
READY IN  1 Hr 30 Min

SERVINGS

 (Help)
    
Servings
 

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

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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed on jan. 2, 2006 by FAERIEPRNCS 
This was very good, but with modifications: hubby and I love this soup from Olive Garden, so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on sep. 13, 2003 by SCHMONA 
Excellent recipe! We ate all the soup in one sitting. I substituted 2 teaspoons balsamic... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed on may 16, 2003 by MARTY RICHARDSON 
Delicious!!! I made a couple of changes, that you might want to try though. I added a can of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on sep. 13, 2003 by TKD Jen 
I made this recipe for my Italian father -- he loved it and has already shared the recipe with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on mar. 10, 2007 by MamaMack 
Followed others advice, used diced tomatoes and a bit of tomato paste. Added green beans and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on jan. 9, 2006 by Jody K 
Made several times already. Everyone enjoys this recipe, especially during the winter months!... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed on jul. 31, 2003 by stacia 
I made this for a potluck at work and everyone really enjoyed it. I had to add a lot more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on apr. 7, 2004 by JDOBRINS 
An excellent recipe. We too substituted the crushed tomatoes for the tomato juice. One... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on sep. 11, 2003 by GARLICKE 
:)Excellent!!!!!This soup was so good we could not stop eating it!!!Great flavor!! I've made... MORE

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Nutritional Information
Pasta e Fagioli II

Servings Per Recipe: 12

Amount Per Serving

Calories: 258

  • Total Fat: 5.6g
  • Cholesterol: 8mg
  • Sodium: 671mg
  • Total Carbs: 39.6g
  •     Dietary Fiber: 4.5g
  • Protein: 12.1g

VIEW DETAILED NUTRITION

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