Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 6

Prep: 7 minutes; Cook: 48 minutesYou'll have enough of this family favorite for a filling dinner plus lunch the next day. It makes fabulous leftovers and freezes well.

Elizabeth Luckett
Recipe by Oxmoor House June 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

297 calories; fat 4g; saturated fat 1.4g; protein 25.6g; carbohydrates 39.1g; fiber 8.3g; cholesterol 41mg; iron 4.7mg; sodium 800mg; calcium 109mg.
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