October 23, 2012

Pasta e Fagioli Soup

1 lb ground beef
1 small onion, diced (1 cup)
3 stalks celery, chopped (1 cup)
1 large carrot, julienned (1 cup)
1-2 cloves garlic, minced
2 14.5 oz. cans petite diced tomatoes
1 15 oz. can pinto beans (Original recipe uses red kidney beans.  I don't like them personally, but you can use them if you like)
1 15 oz. can great northern beans
1 15 oz. can tomato sauce
12 oz V8 juice
1 Tablespoon white or red wine vinegar
1 ½ teaspoon salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound ditali pasta (little round circles)

Brown the beef, drain. Add onion, carrots, celery & garlic. Saute for 10 min. Add remaining ingredients except pasta and let simmer 1 hour. Cook the pasta until al dente (a little firm) and then add to soup 5-10 min. before serving. Can also add pasta to each individual bowl to preserve leftovers (pasta sucks up all the liquid if sits too long).
Serves about 8.
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