Pasta e Fagioli Soup

Posted on 13. Mar, 2011 by Wendy in Recipes

This is one of my favorite soups…enjoy!

1 1/2 – 2 lbs organic ground round

1 cup diced onion

1 cup matchstick carrots

1 cup chopped celery

2 gloves garlic, minced

2 – 14.5oz diced tomatoes

1 – 150z can red kidney beans (with liquid)

1 – 15oz can great northern beans (with liquid)

1 – 15oz can tomato sauce

1 – 46oz container V-8 juice (if you like a little more heat try V-8 spicy)

1 tablespoon white vinegar

1 1/2 tsp salt

1 tsp oregano

1 tps basil

1 tsp pepper

1/2 tsp thyme

1/2 lb. Rummo brand Lenta Lavorazione ‘tubetti mezzani rigati’ or desired pasta noodles.

Brown ground beef in a large saucepan over med. heat. Drain off any fat. Add onion, carrot, celery and garlic and saute for 10 minutes.

Add all remaining ingredients, except pasta, and simmer for 1 hour.

Cook pasta, drain and rinse with cold water. Set aside. (make sure you don’t overcook)

Add pasta to soup and heat through just before serving.  Serve with freshly grated  cheese of your choice if desired, add hot crusty bread and a salad for the perfect winter meal.

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