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Pasta e Fagiola Soup     Back to Italian Dishes Menu     Printer Friendly Page

Recipe By Orville
Preparation Time 1:00

Serves 8

2 tablespoons olive oil
3 tablespoons butter
3/4 cup red onion -- chopped
3/4 cup red bell pepper -- chopped
1 pound ground pork or beef
1/2 cup carrots -- grated
2 tablespoons minced garlic
1 can Italian style stewed tomatoes
1 can kidney beans (14 oz can)
1 can garbanzo beans
1 can tomato paste (6 oz can)
1/2 cup red wine
1 tablespoon oregano
1 tablespoon basil
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
crushed red pepper (if desired) -- to taste
7 cups water
3/4 cup soup pasta shells
grated Parmesan cheese -- for garnish

In a large hot soup pot or Dutch Oven add 2 tablespoons of olive oil and 3 tablespoons of butter. Add the onions and cook for about 3 minutes. Add the bell pepper, garlic, ground meat, and cook until meat is browned. Add the water and 1/2 cup red wine. Add stewed tomatoes, tomato paste, carrots, and beans. Add all seasonings. Bring to a boil, then reduce heat to low and cook for about 40 minutes. Now add the soup shells and cook until pasta is tender, about 15 minutes. Serve with bread sticks and top with fresh grated Parmesan Cheese.