Pasta e Fagioli

December 23, 2016

Directions

1Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2Add onion, carrot, celery and garlic. Saute for 10 minutes.

3Add remaining ingredients, except pasta, and simmer for one hour.

4About 10 minutes before mixture is finished, cook the pasta in 2 quarts of boiling water. Drain and add to the large pot of soup.

5Simmer for another 5-10 minutes and serve.

1 pound ground beef

1 small onion, diced

1 large carrot, julienned

3 stalks celery, chopped

2 cloves garlic, minced

2 cans diced tomato

1 can red kidney beans with liquid

1 can great northern beans with liquid

1 can tomato sauce

12 ounces V-8 juice

1 tablespoon white vinegar

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme

1/2 pound ditali pasta

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