Pasta Fagioli
1 lb. ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery chopped (1 cup)
2 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can red kidney beans, with liquid
1 (15 oz) can great northern beans, with liquid
1 (15 oz) can tomato juice
1 (12 oz) can V-8 juice
1 Tbs. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 pound (1/2 package)ditali pasta (short little tubes)
Brown ground beef in a large saucepan over medium heat. Drain off fat. Add onion, carrot, celery, and garlic. Saute for 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour.
About 50 minutes into simmer time, cook pasta in boiling water over high heat. Cook for 10 minutes. Drain. Add pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8.
1 (12 oz) can V-8 juice
1 Tbs. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 pound (1/2 package)ditali pasta (short little tubes)
Brown ground beef in a large saucepan over medium heat. Drain off fat. Add onion, carrot, celery, and garlic. Saute for 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour.
About 50 minutes into simmer time, cook pasta in boiling water over high heat. Cook for 10 minutes. Drain. Add pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8.
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