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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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