Pasta Fagioli
 
 
Recipe type: Appetizer
Serves: 8
Ingredients
  • 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
Instructions
  1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
  2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
  3. Add remaining ingredients, except pasta, and simmer for 1 hour.
  4. 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.
  5. 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/