Yield
6 servings (serving size: 1 1/2 cups soup and 1 teaspoon cheese)

Prep: 7 minutes; Cook: 48 minutes

You'll have enough of this family favorite for a filling dinner plus lunch the next day. It makes fabulous leftovers and freezes well.

How to Make It

Step 1

Cook beef and next 4 ingredients in a Dutch oven over medium-high heat until beef is browned, stirring to crumble. Drain well, and return to pan.

Step 2

Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.

Step 3

Pasta e Fagioli (fa-ZHOH-lee), or pasta-and-bean soup, is a complete meal all in itself.

Oxmoor House Healthy Eating Collection

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