Easy Pasta e Figioli

  • 8
  • 20 mins
  • 65 mins

Ingredients

  • 1 tbsp Oil
  • 1 medium Onion, diced
  • 3 stalks Celery, diced
  • 3 medium Carrots, diced
  • 1 lb Ground Round
  • 1 28 oz can Diced Tomatoes, undrained
  • 1 can White Beans - Cannellini, Great Northern or Navy, rinsed and drained
  • 1 can Small Red Beans - Pinto are fine, rinsed and drained
  • 2 cups Broth - Chicken or Beef
  • 4 cups V-8 Vegetable Juice, plus more if needed
  • Italian Seasoning to taste - Basil, Oregano, Fennel, Parsley
  • 1 tsp Pepper
  • 1 jar Trader Joe's Roasted Garlic Spaghetti Sauce
  • 1 cup Dry Pasta, Ditalini or Shell

Preparation

Step 1

In a large pot or dutch oven, add the oil and diced onion and cook over medium heat for about 3-4 minutes. Add the celery and carrots. Turn the heat down to low and cover with the lid, cooking for about 5 minutes until tender crisp.

Turn heat to medium and add the ground round, breaking into chunks. Saute until meat is cooked. Add remaining ingredients and simmer for about 30-45 minutes, or until the pasta is cooked. Add more V-8 if needed.