Soup - Pasta e Fagioli

By Peggie

Ingredients

• 1/2 - 1 lb ground beef
• 1 small onion diced fine (1 cup)
• 3 stalks celery chopped (1 cup)
• 3 carrots grated (1 cup)
• 3 cloves garlic minced fine
• 2 14.5 oz cans diced tomatoes with juice
• 1 15 oz can tomato sauce
• 12 oz V-8 vegetable juice blend
• 1 T white wine vinegar
• 1 can cannolini beans (white kidney beans), drained and rinsed
• 1 can kidney beans, drained and rinsed
• 10 shakes of Tabasco sauce
• 1.5 t dried oregano
• .5 t dried thyme
• 1 T kosher salt OR 1.5 t table salt
• 2 cans water (I use the tomato sauce and diced tomato cans, that way I rinse out the tomato residue into my soup)
• 1/2 lb (1/2 box) ditalini pasta (short round tubes)

Details

Servings 8

Preparation

Step 1

n a large dutch oven or soup pot brown the beef. Drain off any excess fat. Add the onions, carrots, celery and garlic. Sautee about 10 minutes or until the veggies are starting to soften. Add everything EXCEPT the pasta to the pot. Stir well, bring to a boil, reduce to simmer and cook for 1 hour, stirring 2-3 times during the cooking process.

Cook pasta according to package directions. Drain and reserve.

Put about 1/3 c cooked pasta in each bowl and ladle hot soup over top. Serve with grated cheese if desired.