My Pasta Fagioli Soup

By Lsweetnell

Makes about 8 servings

Ingredients

• 2 pounds ground beef
• 1 medium onion, chopped (equivalent to 1 cup)
• 1 large carrot, chopped (equivalent to 1 cup)
• 3 stalks celery, chopped (equivalent to 1 cup)
• 1 clove garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 medium can or jar of V8 juice (or one large can tomato sauce)
• 1 can (15 ounces) beef broth
• 1 can (15 ounces) red kidney beans, drained
• 1 can (15 ounces) White Northern beans, drained
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 tsp cayenne pepper
• 1 Teaspoon Chili powder (no more, it is not chili)
• 8 ounces ditalini pasta, precooked weight

Details

Adapted from tinaschic.com

Preparation

Step 1

In a large pot, over Medium heat, cook the ground beef.
Drain the liquid from the cooked beef (if any). (I use a colander)
Stir in the chopped onions, carrots, celery, and minced garlic. Cook for 10 minutes, stirring occasionally. Add the ground beef back into the vegetables.
Stir in the crushed tomatoes, V8, beef broth, red and white beans.
Season with the salt, pepper, oregano, basil, and thyme cayenne pepper, chili powder and simmer for 1 hour, stirring occasionally.
Taste for salt and pepper.
When the soup has 10 minutes left to simmer, add the ditalini pasta.
Simmer for 10 more minutes or until pasta is done.
Store in an air tight container in the refrigerator or in the freezer.