Pasta E Fagioli Soup Recipe

 

This delicious Pasta e Fagioli Soup (pasta eh fah-jo-lee) is a traditional Italian Soup.  The name actually mean “pasta and beans.”  This soup exists in every region of Italy and probably every single household has its own variation.  No matter where you live, Pasta e Fagioi Soup is a great winter soup as it is very tasty, hearty, and simple to make!

My daughter slightly adapted the below recipe from several copy cat versions of the Olive Garden Restaurant’s famous Pasta e Fagioli Soup.  This is a very simple and easy-to-make version using canned beans instead of dried beans.  Her family proclaimed that it very closely matched what the Olive Garden serves.

 

Pasta e Fagioli soup

 

 

Pasta e Fagioli Soup Recipe:

Pasta E Fagioli Soup Recipe

Prep Time: 15 minutes

Cook Time: 60 minutes

Yield: serves many

Stove Top Cook Time: 60 minutes

Slow Cooker Time: 4 hours on high - 8 hours on low

Ingredients:

1 1/2 to 2 pounds lean ground beef (hamburger) or ground turkey
1 medium onion, chopped
2 cloves garlic, minced
2 to 3 large carrots, washed, peeled, and chopped
3 to 4 celery stalks, washed and chopped*
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can great northern beans, drained
2 (15-ounce) cans diced tomatoes (with liquid)
1 (24-ounce) jar of spaghetti or marinara sauce**
2 tablespoons Italian seasoning
1 (32-ounce) container beef broth or stock***
8 ounces ditalini or small elbow macaroni pasta
Salt and pepper to taste
Shredded parmesan cheese (garnish)

*  Can substitute chopped zucchini or yellow squash.

**  Can substitute 1 (15-ounce) can tomato sauce and 1 (12-ounce) can V8 tomato juice.

***  Learn how to make homemade Beef Stock.

 

Instructions:

Preparation - Stove Top Method:

In a large soup pot or Dutch oven over medium-high heat, add the ground beef and saute until the ground beef is brown (drain off fat and discard).  Add the onions, garlic, carrots, and celery; continue to saute until translucent.

Stir in kidney beans, great northern beans, diced tomatoes, spaghetti or marinara sauce, Italian seasonings, and the beef broth or stock.  Bring just to a boil. Reduce heat to medium low, cover and simmer approximately 40 to 60 minutes until the vegetables are tender.

When soup is ready to serve, add the dried pasta and continue cooking until the pasta is al dente (soft with a slight bite).

Serve soup in individual soup bowls and garnish with shredded parmesan cheese.  Enjoy!

Serves many.

 

Preparation - Slow Cooker (Crock Pot) Method:

Preheat the Slow Cooker (Crock Pot).

In a large frying pan over medium-high heat, add the ground beef and saute until the ground beef is brown (drain off fat and discard).  Add the onions and garlic and continue to saute until translucent.

Transfer the beef mixture to your preheated Slow Cooker.  Add the carrots, celery, beans, diced tomatoes, spaghetti or marinara sauce, Italian seasonings, and beef broth.  Stir all the ingredients together and then cover with the lid.

Cook on high heat for 4 hours or on low heat for 8 hours.

Add the dried pasta when the vegetables are tender and the soup is hot and bubbly.  Continue cooking until the pasta is al dente (soft with a slight bite).

Serve soup in individual soup bowls and garnish with shredded parmesan cheese.  Enjoy!

Serves many.

 

https://whatscookingamerica.net/Soup/Pasta-E-Fagioli-Soup.htm

 

 

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