Pasta E Fagioli Soup

Submitted by United Church of God on Tue, 2011-04-26 20:38
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Description

Tasty gastronomical delight! A zest not soon forgotten.

Summary

Yield
Servings
Source

Becky Bennett, Cincinnati OH

Prep time1 1⁄2 hours

Ingredients

1Poundground beef
1Cuponion (diced)
1Cupcarrot (grated)
1Cupcelery (chopped)
2Clovegarlic (minced)
2Candiced tomatoes (14.5 oz. )
1Canred kidney beans (with liquid, 15 oz.)
1Cangreat northern beans (with liquid, 15 oz. )
1Cantomato sauce (15 oz.)
1CanV-8 juice (12 oz. )
2Cupwater
1 1⁄2Teaspoonsalt
1Teaspoonoregano
1Teaspoonbasil
1⁄2Teaspoonpepper
1⁄2Teaspoonthyme
2Cupdried pasta (rotini or ditali)

Instructions

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 40 minutes. About 30 minutes into simmer time, cook the pasta in 4 cups of boiling water over high heat. Cook for 10 minutes or until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

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