"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli, by , is from The Huhman Family 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!

Teri Huhman


1 lb ground beef
1 small onion, chopped
1 small carrot, julienned
2 stalk celery
2 cloves garlic
2- 14 oz cans diced tomatoes
1- 15 oz can kidney beans
1- 15 oz can tomato sauce
1- 12 oz can V-8 juice
1 Tbsp vinegar
1 tsp oregano
1 tsp basil
tsp pepper
tsp thyme
salt to taste
lb ditali pasta
Parmesan cheese

Brown and drain ground beef; return to pan. Add onion, carrot, celery, and garlic; saute 10 minutes. Add remaining ingredients (except pasta) and simmer 1 hour. Meanwhile, cook pasta in 1 1/2 to 2 quarts of water for 10 minutes or until al dente. Place some pasta in a bowl, ladle in soup and top with Parmesan cheese.




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