Pasta Fagioli Soup

5m
Prep Time
90m
Cook Time
1h 35m
Ready In

Recipe: #3962

January 08, 2012



"A friend gave me this Italian recipe. She said she liked this because you get 2 quarts of soup from half a pound of meat and it is so warming and good. From what I gather there are as many recipes for this soup as there are chili recipes since this is a "traditional" Italian soup. My family really liked this. Hope you do too."

Original is 8 servings

Nutritional

  • Serving Size: 1 (162.4 g)
  • Calories 232.6
  • Total Fat - 4.8 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 82.8 mg
  • Sodium - 69.9 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 2.8 g
  • Sugars - 1.2 g
  • Protein - 28.2 g
  • Calcium - 54.8 mg
  • Iron - 4.7 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Simmer simmer sirloin in 1 quart of water with beef soup base/bouillon, garlic, oregano, onion until meat is tender and remove beef to slice or shred. Return meat to soup.

Step 2

Crush tomatoes by hand or chop and add to soup with beans and simmer 1 hour.

Step 3

Add seashell pasta and continue to simmer until pasta is tender, about 10-15 minutes. Enjoy!

Tips


No special items needed.

2 Reviews

CanuckCooker

This was easy and really good, it just hit the spot for a cool day, thank you

5.0

review by:
(13 May 2012)

Sheri

I browned my meat first to make my beef base then followed your directions. This made a very tasty soup Bsherryshua!

5.0

review by:
(22 Apr 2012)

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