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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
1 c. onion, diced
1 c. carrot, julienned
1 c. celery, chopped
2 cloves garlic, minced
2 (14.5 oz.) cans diced tomatoes
15 oz. can red kidney beans
15 oz. can Great Northern beans
15 oz. tomato sauce
12 oz. V-8 juice
1 T. 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 salad macaroni
Directions:
Directions:
Brown the ground beef in a large skillet. Drain off most of the fat. Add onion, carrot, celery and garlic and saute for about 10 minutes. Transfer to large pot, add remaining ingredients, except pasta, and simmer, covered, for 1 hour. Just before it's done simmering, cook the pasta. Drain and add the pasta to soup. Simmer for 5-10 minutes more and serve with Parmesan cheese, if desired. Serves 8.

 

 

 

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