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Pasta e Fagioli

This healthy recipe comes from NDSU Extension Service.


  • 1 lb. lean ground beef (or ground sausage)
  • 1 c. chopped carrots
  • 2 cloves garlic, minced
  • 1 (15-oz.) can red kidney beans, with liquid
  • 1 (15-oz.) can tomato sauce
  • 1 Tbsp. white vinegar
  • 1 tsp. oregano
  • 1/2 tsp. pepper
  • 8 oz. small shaped pasta
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 2 (14.5-oz.) cans diced tomatoes
  • 1 (15-oz.) can Great Northern beans with liquid
  • 1 (12-oz.) can V-8 juice
  • 1 1/2 tsp. salt
  • 1 tsp. basil
  • 1/2 tsp. thyme


Brown meat in a large saucepan over medium heat. Drain fat. Place all ingredients, except pasta, in a slow cooker. Simmer seven to nine hour. Cook pasta according to directions until al dente. Drain and add pasta to soup. Simmer five to 10 minutes and serve.

Makes eight servings.

Per Serving: about 410 calories, 9 grams (g) of fat, 54 g carbohydrate, 6 g fiber and 1,130 mg sodium

Filed under: tomato, grains, soups, vegetables, beans, pasta
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