"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Pasta Fagioli Soup Recipe

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

Micki Jolie
Added: Tuesday, April 22, 2008


1 lb ground beef
1 small onion,diced (1 cup)
1 lg carrot, julienned (1 cup)
3 stalks celery, chopped ( 1 cup)
2 cloves of garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can red kidney beans, undrained
1 15 oz can great northern beans, undrained
1 15 oz can tomato sauce
24 oz V-8 juice
1 tbsp 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 shells)
Grated parmasean cheese

Brown ground beef in large saucepan,drain off fat. Add onion,carrot,celery and garlic,saute for 10 mins. Add remaining ingredients, except pasta. Simmer for 1 hour.
About 50 mins into simmer time, cook pasta in 1 1/2 - 2 quarts of water over high heat. Cook for 10 minutes or just until pasta is al dente'. Drain add pasta to soup, simmer for 5-10 miuntes and serve. Sprinkle cheese over top when served.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
You may want to cut in half if you cook for just the two of you. Also, you can add mor V-8 if it is to thick. This is a very good immitation of Olive Gardens soup




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