- Dish type
- Bean and lentil soup
- Bean soup
Also known as pasta e fagioli, which has humble beginnings as a peasant dish. This recipe makes the slightly thinner soup version, if you like yours thicker, use less stock.
148 people made this
- 1 small onion, chopped
- 1 small carrot, grated
- 1 stick celery, chopped
- 1 clove garlic, finely chopped
- 110g prosciutto, finely chopped
- 1 tablespoon olive oil
- 1.5 litres chicken stock
- 750ml tomato juice
- 510g kidney beans
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon distilled malt vinegar
- 2 teaspoons caster sugar
- salt and pepper to taste
- 450g ditalini pasta (or any other small pasta shape)
MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min
- In a large stock pot, saute onions, carrots, celery, garlic and prosciutto in olive oil until onion is transparent.
- To stock pot add chicken stock, tomato juice, kidney beans, parsley, basil, cayenne pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
- Fill a separate stock pot 3/4 full of water and bring to the boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.
Reviews & ratingsAverage global rating:(158)
Reviews in English (133)
by CHERYL UTLEY
Yum Yum! I had the most incredible soup while on my honeymoon in Rome. Since returning I have craved it and have been disappointed by the American version which resembles Chili with pasta. This recipe is as close as I could find with few minor changes: I omitted the tomato juice and used 1 can of crushed tomatoes instead. I used Great Northern Beans instead of the red beans. I used fresh basil. I used Acini de pepe pasta. I added 1 cup fresh chopped spinach. I also added 2 more cups of chicken broth. Delicious!!-25 Jun 2004
This was very good, but with modifications: hubby and I love this soup from Olive Garden, so I used 2 lbs. of ground beef instead of the proscioutto, and I doubled the cayenne and added a couple drops of tabasco sauce for added quick. Also, I didn't have tomato juice, so I used two cans of diced tomatoes and one can of tomato sauce. Lastly, I threw in a little brown sugar to carmelize the onions as they were sauteing. Lastly, top with freshly grated parmesean! Fabulous! (I tried the recipe exactly as written the first time, but it was bland, so I couldn't quite give it a full 5 stars).-02 Jan 2006
by MARTY RICHARDSON
Delicious!!! I made a couple of changes, that you might want to try though. I added a can of crushed tomatoes and a small can of tomato paste to thicken the soup slightly. But the flavor was not changed one bit.-09 Mar 2001