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Pasta E Fagioli

21st.Century.Chef's picture
Ingredients
  Ground beef 1 Pound
  Fat 2 Tablespoon
  Onion 1 Small
  Carrots 1 Large, julienned to make 1 cup
  Celery stalks 3 , chopped to make 1 cup
  Garlic 2 Clove (10 gm), minced
  Canned diced tomatoes 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Canned red kidney beans 15 Ounce (1 Can, With Liquid)
  Canned great northern beans 15 Ounce (1 Can, With Liquid)
  Tomato sauce 15 Ounce (1 Can)
  Canned v8 juice 12 Ounce (1 Can)
  White vinegar 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Oregano 1 Teaspoon
  Basil 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Ditali pasta 1⁄2 Pound (1/2 Package)
Directions

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 saute for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in 1 1/2 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 5-10 minutes and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
2

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