Rating: 4.76 stars
103 Ratings
  • 5 star values: 82
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day.

Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

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  • Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  • Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.

  • Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

Cook's Note:

Keep pasta separate from soup for leftovers and combine when reheating.

Nutrition Facts

299 calories; protein 17.9g; carbohydrates 33.2g; fat 10.1g; cholesterol 35.5mg; sodium 566mg. Full Nutrition
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