What can I say? This soup is every bit as good as the Olive Garden’s. Better, actually, because I know what I put in it. It’s perfect on chilly fall days, paired with traditional breadsticks and salad it makes a great meal. The entire family loved this soup. So much that I made a second pot 3 days later for us to eat for lunches. Pasta e fagioli is a budget friendly, kid friendly, yummy and easy to put together meal that the entire family will enjoy. I hope you make a pot of it soon!
How To Make Pasta e Fagioli
1 lb ground beef
1 small onion diced fine (1 cup)
3 stalks celery chopped (1 cup)
3 carrots grated (1 cup)
3 cloves garlic minced fine
2 14.5 oz cans diced tomatoes with juice
1 15 oz can tomato sauce
12 oz V-8 vegetable juice blend
1 T white wine vinegar
1 can cannolini beans (white kidney beans), drained and rinsed
1 can kidney beans, drained and rinsed
1.5 t dried oregano
.5 t dried thyme
1 T kosher salt OR 1.5 t table salt
2 cans water (I use the tomato sauce and diced tomato cans, that way I rinse out the tomato residue into my soup)
1/2 lb (1/2 box) ditalini pasta (short round tubes)
In a large dutch oven or soup pot brown the beef. Drain off any excess fat. Add the onions, carrots, celery and garlic. Sautee about 10 minutes or until the veggies are starting to soften. Add everything EXCEPT the pasta to the pot. Stir well, bring to a boil, reduce to simmer and cook for 1 hour, stirring 2-3 times during the cooking process.
Cook pasta according to package directions. Drain and reserve.
Put about 1/3 c cooked pasta in each bowl and ladle hot soup over top. Serve with grated cheese if desired.