Pasta e Fagioli Soup

Bill Wentz


Why drive to Olive Garden when you can prepare this right in the comfort of your own kitchen....impress your family and friends with this robust, tasty soup that I sometimes refer to as "Italian Chili" ENJOY!!!!


★★★★★ 4 votes

20 Min
1 Hr 15 Min


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1 lb
ground chuck
1 small
onion diced
3 stick
celery stalks chopped
1 1/2 c
shredded matchstick carrots
2 clove
minced garlic
2 can(s)
14.5oz diced tomatoes
1 can(s)
15oz great northern beans (with liquid)
1 can(s)
15oz red kidney beans (with liquid)
1 can(s)
15oz tomato sauce
2 c
v-8 vegetable juice
1 Tbsp
white vinegar
1 1/2 tsp
1 tsp
1 tsp
oregano, dried
1 tsp
basil, dried
1 tsp
thyme, dried
1 c
baby shell pasta uncooked

How to Make Pasta e Fagioli Soup


  • 1Brown ground chuck in a large sauce pan, drain fat. Add onion, carrot, celery and garlic and saute for 10 minutes.
  • 2Add remaining ingredients except pasta and simmer for 1 hour
  • 350 minutes into the simmer bring 2 qts of water to a rolling boil and cook pasta for 9 minutes and drain. Add pasta to the soup and simmer for 10 minutes. Remove from heat and serve it up !!!!!
  • 4Your Family may forget and think they are actually at Olive Garden and try to order up more salad and Breadsticks for the table!!!!!

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