"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pasta e Fagioli Soup Recipe

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

Cynthia Proudfit
Added: Sunday, April 23, 2006


1 lb hamburger
1 – 12 oz. V8 juice (buy extra for additional liquid)
1 c onion, diced
1 Tbsp white vinegar
1 c celery, chopped
1˝ tsp salt
1 c carrots, julienne
1 tsp oregano
2 cloves garlic
1 tsp basil
2 – 14 oz. cans diced tomatoes
˝ tsp pepper
1 – 15 oz. can kidney beans, with liquid
˝ tsp thyme
1 – 15 oz. can Great Northern Beans
˝ lb Ditali Pasta
1 -15 oz can tomato sauce

Brown ground beef. Add carrots, celery, onions and garlic. Sauté for 10 minutes.
In soup pot, combine all other ingredients besides pasta and simmer for 1 hour.
Cook pasta al dente and add to soup and simmer 10 minutes and serve.
Can add more V8 juice if necessary for more liquid.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2 hours




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