Pasta e Fagioli

By á-3189

serves 8

Ingredients

• 1 lb. ground beef
• 1 small onion, diced (cup)
• 1 large carrot, julienned (cup) or 2-3 cups as preferred
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 2 14.5 ounce diced tomatoes/Italian optional
• 1 15 ounce can red kidney beans, with liquid
• 1 15 ounce can great northern beans or Cannelini (with liquid)
• black beans can also be added (1 can)
• 1 15 ounce can tomato sauce
• 1/2 about 1/2 a 46 oz. bottle of V8 juice - tomato would work too
• 1 Tbsp. white vinegar
• 1 1/2 tsp. salt
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. pepper
• 1/2 tsp. thyme
• 1/3 to 1/2 pound of ditalini

Preparation

Step 1

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

Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients except pasta and simmer for one hour or longer (better). About 50 minutes into simmer time, cook the pasta (al dente) in separate saucepan of boiling water. Drain.

Add the pasta to the large pot of soup. Simmer 5-10 minutes and serve.