Pasta e Fagioli

It’s simple to make and a delicious soup the whole family will enjoy. Serve it with a side salad and garlic bread and you have a complete meal!

1 lb. ground beef (I use 1.25 lbs.)

1 cup onion, diced

1 cup carrot, julienned or chopped

1 cup celery, chopped

2 cloves garlic, minced

2 cans (14.5 oz.) diced tomatoes

1 can (15 oz.) dark red kidney beans, with liquid

1 can (15 oz.) great Northern beans, with liquid

1 can (15 oz.) tomato sauce

1 can (12 oz.) V-8 juice (I use Hot and Spicy–it is not hot!)

1 T. white vinegar

1 1/2 tsp. salt

1 1/2 tsp. oregano

1 1/2 tsp. basil

1/2 tsp. pepper

1/2 tsp. thyme

1/2 lb. (1/2 pkg.) ditali pasta or macaroni

Brown ground beef in a large saucepan over medium heat. Drain off most of the fat. Add onion, carrot, celery, and garlic and saute for 10 min. Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into simmer time, cook the pasta in boiling water over high heat. Cook for 10 minutes or just until pasta is al dente. Drain.

Add the pasta to the large pot of soup. Simmer 5-10 minutes and serve. Serves 8.

NOTE: This may also be made in the crock-pot. Cook on low in the crock-pot for 6 hours–add the pasta to the soup just before serving.

Submitted by Jennifer Rottinghaus of Rochester.

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