Pasta e fagioli

By pumpkinpassion

Ingredients

• 1 pound 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-ounce cans diced tomatoes
• 1 15-ounce can red kidney beans (with liquid)
• 1 15-ounce can great northern beans (with liquid)
• 1 15-ounce can tomato sauce
• 1 12-ounce can V-8 juice
• 1 tablespoon white vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 pound (1/2 pkg.) ditali pasta

Preparation

Step 1

Brown the ground beef in a large saucepan over medium heat. Drain off most of the fat.

Add onion, carrot, celery, and garlic. Saute for 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour.

At about 50 minutes into simmer time, cook pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook until pasta is al dente. Drain.

Add pasta to pot of soup. Simmer for 5-10 more minutes, serve.