Soup week continues with another yummy recipe – pasta e fagioli soup. The name of the recipe means “beans and pasta” in Italian and is one of my favorite dishes to order when out at an Italian restaurant. I also love to make this dish at home. Today’s recipe is one I learned from my mom. Don’t let the long list of ingredients scare you off. This is a great pantry recipe because 6 of the ingredients are canned items.
I use ground beef in my Pasta E Fagioli soup just like my mom and my family loves it that way. However, if you want even more flavor, Italian sausage is a great substitute. If I was making the soup just for me, I would love it with some mild Italian sausage. You could even use hot sausage if you like a nice kick. Or you could even use spicy V8 juice for another punch of flavor.
- GROUND BEEF (OR ITALIAN SAUSAGE FOR EVEN MORE FLAVOR)
- JULIENNE CUT CARROTS
- CANNED CRUSHED TOMATOES
- CANNED DICED TOMATOES
- CANNED KIDNEY BEANS, UNDRAINED
- CANNED NORTHERN BEANS OR CANNELLINI BEANS, UNDRAINED
- TOMATO SAUCE
- V8 ORIGINAL VEGETABLE JUICE
- DRIED OREGANO
- DRIED THYME
- DRY DITALINI OR SMALL SHELL PASTA
- PARMESAN CHEESE