Pasta and Red Bean Soup

    Pasta and Red Bean Soup

    (154)
    1save
    1hour30min


    148 people made this

    This is a beautiful vegetable and pasta soup that my parents used to eat in Rome. Garnish with Parmesan cheese if desired.

    Ingredients
    Serves: 12 

    • 1/2 cup chopped onion
    • 1 small carrot, grated
    • 1/4 cup chopped celery
    • 1 clove garlic, minced
    • 125g prosciutto, finely chopped
    • 1 tablespoon olive oil
    • 6 cups (1.5 litre) chicken stock
    • 3 cups (750ml) tomato juice
    • 2 cups red beans
    • 1 tablespoon dried parsley
    • 2 teaspoons dried basil
    • 1/8 teaspoon ground cayenne pepper
    • 1 tablespoon distilled white vinegar
    • 2 teaspoons white sugar
    • salt and pepper to taste
    • 500g ditalini or macaroni pasta

    Directions
    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. In a large stock pot, saute onions, carrots, celery, garlic and prosciutto in olive oil until onion is transparent.
    2. To stock pot add chicken stock, tomato juice, red beans, parsley, basil, cayenne pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
    3. 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.
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    Reviews and Ratings
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    (154)

    Reviews in English (154)

    by
    74

    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  (Review from Allrecipes USA and Canada)

    by
    55

    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  (Review from Allrecipes USA and Canada)

    by
    40

    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  (Review from Allrecipes USA and Canada)

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