Pasta e Fagioli


Here is another nice Italian soup, just like you can get at Olive Garden. Quick and easy.

Pasta e Fagioli


  • 1 pound ground beef
  • 1 small onion, small dice
  • 2  carrots, small dice
  • 2 stalks celery, small dice
  • 2 cloves garlic, minced
  • 2 14.5-ounce cans fire roasted tomatoes
  • 1 15-ounce can red kidney beans, rinsed
  • 1 15-ounce can great northern beans, rinsed
  • 1 15-ounce can tomato sauce
  • 1 12-ounce can V-8 juice
  • 2 cups water
  • 1 Tbsp white vinegar
  • 1 tsp salt
  • 1 Tbsp oregano
  • 1 Tbsp basil
  • 1 tsp pepper
  • 1 tsp thyme
  • 1/2 pound ditali pasta


  1. Brown the ground beef in a large saucepan or pot over medium heat.
  2. Drain off most of the fat.
  3. Add onion, carrot, celery and garlic and sauté for 10 minutes.
  4. Add remaining ingredients, except pasta, and simmer for 1 hour.
  5. About 50 minutes into simmer time, cook the pasta in 2 quarts of boiling water over high heat.
  6. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
  7. Add the pasta to the large pot of soup.
  8. Simmer for 5-10 minutes and serve.

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