PASTA e FAGIOLI

By Dorjon

Ingredients

• 2 lb ground beef
• 1 large carrot, julienned (1 cup)
• 2 cloves garlic (minced)
• 1 - 15oz can Cannelloni beans (or red kidney beans) with liquid
• 1 - 15oz can Northern beans with liquid
• 1 tsp oregano
• 1/2 tsp pepper
• 1/2 tsp cayenne pepper
• 1 medium onion, diced (1 cup)
• 3 stalks celery, chopped (1 cup)
• 2 - 14.5 cans diced tomatoes
• 1 - 15oz can tomato sauce
• 1 - 12oz can V-8 juice
• 1/1 can white wine
• 1 1/2 tsp salt
• 1 tsp basil
• 1/2 tsp basil
• 1/2 lb (1/2 pkg) ditali pasta

Preparation

Step 1

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 the simmering time, cook the pasta in 1 1/2 to
2 quarts of boiling water over hight 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 and serve