Wednesday, October 24, 2012
Pasta e Fagioli
The temperature outside dropped the other day and the rains came and I thought this would be the perfect soup to make. It's mild and filling and my kids love it so that makes me love it!
1 lb. ground beef
1 small onion, chopped (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2- 14.5 ounce cans diced tomatoes
1- 15 ounce can red kidney beans (with liquid)
1- 15 ounce can great northern beans (with liquid)
1- 15 ounce can tomato sauce
1- 12 ounce can v-8 juice
1 T. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 lb. ditali pasta (or small penne or small macaroni)
Brown the ground beef in a large 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 the pasta and simmer for 1 hour.
About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente. Drain.
Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
*If you're not planning on finishing off the soup in one meal you may want to keep the noodles separate from the soup and just combine into the individual bowls. As the soup sets, the noodles will absorb the liquid and make your soup less....soupy. So either keep the noodles separate or if reheating the next day plan to add some additional liquid such as v-8.