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Pasta e fagioli Recipe

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This recipe for Pasta e fagioli is from Eating at the Evans, 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 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 141/2 ounce cans diced tomatoes
1 15 ounce can red kidney beans
(with liquid)
1 15 ounce can great northern beans (with liquid)
1 15 ounce can tomato sauce
1 12 ounce can V-8 juice
1 tbsp. white vinegar
1 1/2 tsps salt.
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. pepper
1/2 tsp dried thyme
1/2 pound uncooked ditalin pasta
1 1/2 to 2 quarts boiling water
Directions:
Directions:
Brown the ground beef in a large saucepan or pot over medium heat.. Drain off most of the fat. Add onion, carrot, celery and garlic; saute for 10 minutes. Add remaining ingredients except pasta and boiling water and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in boling water over high heat. Cook for 10 minutes or until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve.
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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