"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pasta E Fagioli Recipe

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This recipe for Pasta E Fagioli, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Trish Phillips
Added: Monday, January 22, 2007


1 lb ground beef
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz. can red kidney beans (with liquid)
1 15 oz. can great northern beans (with liquid)
1 15 oz. can tomato sauce
1 12 oz. can V8 Juice
1 T white vinegar
1 1/2 t salt
1 t oregano
1 t basil
1/2 t thyme
1/2 t pepper
1/2 lb. ditali pasta

Brown ground beef and drain off fat. Add onion, carrot, celery and garlic. Saute 10 minutes. Add remaining ingredients except pasta and simmer 1 hour. Cook pasta as directed on package. Add pasta to large pot of soup. Simmer 5 to 10 minutes.

Personal Notes:
Personal Notes:
I think this tastes better than any I have ever tasted. This also freezes well.




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