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

Pasta Fagioli Soup Recipe

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

Contributor:  
Contributor:  
Ruth Friedman
Added: Friday, May 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups small dry noodles
1 lb. lean ground sirloin/beef
1 cup chopped onion
1 T minced garlic
1 cup chopped celery
1 cup diced carrots
2 14.5 oz. cans Italian diced tomatoes
1 15 oz. can red kidney beans rinsed
1 15 oz. can tomato sauce
2 5.5 oz. cans V-8 juice
3 cups broth (beef, chicken or vegetable)
1 T white or rice vinegar
1/2 tsp. thyme
1/2 tsp. black pepper
1 tsp. basil flakes
1 tsp. oregano
1/2 cup Parmesan cheese

Directions:
Directions:
Cook pasta according to package directions. Brown beef and drain. Saute onion, garlic, celery and carrots and add to beef. Add all other ingredients except for pasta. Cover and simmer for 45 minutes. Stir in pasta and simmer an additional 15 minutes. Sprinkle with Parmesan cheese before serving.

 

 

 

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