Pasta Fagioli
Recipe type: Appetizer
Serves: 8
- 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 (w/ liquid)
- 1 15-oz can great northern beans (w/ liquid)
- 1 15-oz can tomato sauce
- 1 12-oz can V-8 juice
- 1 Tbsp white vinegar
- 1½ tsp salt
- 1 tsp oregano
- 1 tsp basil
- ½ tsp pepper
- ½ tsp thyme
- ½ lb. (1/2 pkg) ditali pasta
- Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into the simmering, coo the pasta in 1½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
Recipe by The Lee Family at https://www.leetexans.com/2009/08/07/pasta-fagioli/
2.2.8