Wonderful Italian veggie soup. My parents had it while in Rome and convinced the chef to give them the recipe.

Kathy
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.

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  • To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red 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 a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.

Nutrition Facts

257.8 calories; 12.1 g protein; 39.6 g carbohydrates; 8.3 mg cholesterol; 670.5 mg sodium. Full Nutrition

Reviews (133)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2004
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!! Read More
(82)

Most helpful critical review

Rating: 3 stars
03/15/2010
The recipe itself can be improved so make sure you listen to the reviewers. I used proscuitto which is rather expensive and wish I hadn't since you can't even taste it in the soup. Would rather have used beef or regular ham or something. I upped the spices (basil parsley and cayenne) and was glad I did because it was well seasoned. I used the tomato juice but added a can of diced tomatoes as wel. Good started recipe but needs modifcation to be good. Read More
(4)
160 Ratings
  • 5 star values: 113
  • 4 star values: 40
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/25/2004
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!! Read More
(82)
Rating: 4 stars
01/02/2006
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). Read More
(58)
Rating: 4 stars
05/16/2003
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. Read More
(41)
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Rating: 5 stars
09/13/2003
Excellent recipe! We ate all the soup in one sitting. I substituted 2 teaspoons balsamic vinegar for the white vinegar 8 oz tomato sauce for 8 oz of tomato juice and used vegetable broth instead of chicken broth. Read More
(25)
Rating: 5 stars
09/13/2003
I made this recipe for my Italian father -- he loved it and has already shared the recipe with friends. For storing leftovers be sure to store the soup and pasta in separate bowls or the pasta will absorb most of the broth. Read More
(16)
Rating: 5 stars
09/11/2003
:)Excellent!!!!!This soup was so good we could not stop eating it!!!Great flavor!! I've made it twice so far and will definately be making it again soon! I made it for company and they loved it too and asked me for the recipe! Thanks for sharing it! Read More
(14)
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Rating: 5 stars
01/09/2006
Made several times already. Everyone enjoys this recipe especially during the winter months! It has been put in the "favorites" file. Thanks Kathy. I have modified the followng just for preference sake: red onion lean ground beef instead of prosciutto 1/2 chicken 1/2 vegtable broth tomato sauce instead of juice balsamic instead of white vinegar and upped the seasonings to taste. Read More
(13)
Rating: 5 stars
03/10/2007
Followed others advice used diced tomatoes and a bit of tomato paste. Added green beans and white beans. Tripled the garlic and used chopped carrots vs. grated. Also didnt have enough broth so added water and turned out FAB!!! Husband and mother-in-law raved. I impressed myself even. Thanks for the great soup. Read More
(13)
Rating: 4 stars
07/31/2003
I made this for a potluck at work and everyone really enjoyed it. I had to add a lot more liquid but it still turned out good. I had a friend come over to help me finish off leftovers and she couldn't stop yapping about how great it was! Read More
(12)
Rating: 3 stars
03/15/2010
The recipe itself can be improved so make sure you listen to the reviewers. I used proscuitto which is rather expensive and wish I hadn't since you can't even taste it in the soup. Would rather have used beef or regular ham or something. I upped the spices (basil parsley and cayenne) and was glad I did because it was well seasoned. I used the tomato juice but added a can of diced tomatoes as wel. Good started recipe but needs modifcation to be good. Read More
(4)