Ingredients: |
Ingredients: 1/4 cup extra virgin olive oil
1/4 lb. bacon, finely diced
1 white onion, diced
2-4 cloves garlic, peeled and mashed
1 - 15 ounce can red kidney beans with liquid
1 - 15 ounce can great northern beans with liquid
3 stalks celery, including leaves, sliced
1 1/2 t. salt (more to taste)
1-2 t. crushed red pepper
1/2 t. black pepper
1 t. dried oregano
1/8 cup chopped fresh basil (or about 1 t. dried)
2 - 14 1/2 oz. cans Ital. tomatoes,chopped
1 - 15 ounce can tomato sauce
1 - 12 ounce can V-8 juice
1 carrot, julienned
1/4 cup chopped fresh Italian parsley
1/2 lb. tube-shaped pasta
1/4 cup freshly grated Parmesan cheese
Meatballs (Opt.)
1/4 lb. ground beef
1 egg
2-4 T. seasoned breadcrumbs
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Directions: |
Directions:Heat olive oil in skillet over medium heat. Add bacon and cook, stirring frequently, 6-8 minutes or until fat melts and meat browns. Add onion and garlic and saute until onion is translucent. Remove from heat and set aside.
In large stockpot over medium high heat, Combine kidney beans and great northern beans, celery, salt, crushed red pepper, black pepper, oregano, basil, tomatoes (w/ juice), tomato sauce, V-8 juice, carrot and parsley. Add onion mixture. Bring to a boil; reduce heat and simmer 10 min.
Meatballs: In a mixing bowl, combine ground meat with egg and breadcrumbs. Hand roll into miniature meatballs. Add to soup and simmer 5-8 minutes or until meat is cooked. If additional liquid is needed, add a bit of boiling water to the stockpot.
Cook pasta in boiling water to the al dente stage according to directions on pasta package. Drain. Add pasta to soup and simmer 5 minutes. |
This recipe for PASTA/Pasta E Fagioli is from