Healthy pasta fagioli recipe
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5 from 7 votes

Pasta Fagioli Recipe

This Pasta e Fagioli Soup tastes almost identical to the Olive Garden Pasta e Fagioli recipe! Not only is this soup hearty and delicious, but it's also pretty healthy! Perfect for a cold winter day.
Cook Time40 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta fagioli
Servings: 8
Calories: 428kcal
Author: Jamielyn Nye

Ingredients

  • 1 pound hamburger
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon white pepper
  • 1/2 cup onion
  • 3 cloves garlic
  • 3/4 cup carrots
  • 1 cup celery
  • 11.5 ounce can original V-8 juice
  • 14.5 ounce can tomatoes
  • 15 ounce can tomato sauce
  • 1 cup water
  • 15 ounce can Great Northern beans
  • 15 ounce can Kidney Beans
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons Italian seasoning
  • 1 1/2 cups Ditalini pasta

Optional: Parmesan and fresh basil for serving

    Instructions

    • In a large pan over medium-heat, brown hamburger. Add in salt and pepper and stir until combined. Then add in onions, garlic, carrots and celery and sauté for 5 minutes.
    • Next add in the V-8 juice, tomatoes, tomato sauce, water, beans, vinegar and Italian seasoning. Simmer for 30 minutes on medium-low, stirring occasionally.
    • Once the soup has been cooking for 20 minutes, boil the pasta over high heat with 2 quarts water until al dente, about 7 minutes (the pasta will continue to cook once added to soup). Drain and combine with soup.
    • Ladle pasta fagioli into bowls and enjoy with parmesan and fresh basil, if desired. 

    Notes

    If you prefer a thinner consistency, add an additional can of V-8.

    Nutrition

    Calories: 428kcal | Carbohydrates: 82g | Protein: 18g | Fat: 3g | Sodium: 1085mg | Potassium: 983mg | Fiber: 10g | Sugar: 12g | Vitamin A: 51.9% | Vitamin C: 24.2% | Calcium: 19.8% | Iron: 30.5%