Sunday, September 6, 2015

Pasta e Fagioli Soup

Pasta e Fagioli Soup

1lb ground beef
1 onion, chopped
1 large carrot, chopped
3 stalks celery, chopped
2 cloves garlic, diced
1 can diced Italian tomatoes
2 cups chicken broth
1 can red kidney beans with liquid
1 can cannellini  beans with liquid
2 small cans tomato sauce
1 12-oz can V8 juice
1 tblsp white vinegar
1 1/2 tsp salt
1 tsp each: basil, oregano, thyme (fresh) black pepper to taste
1/2 lb. any kind of pasta

Brown beef, onion, carrot, celery, garlic, add rest of ingredients except pasta and cook for one hour.  Cook pasta al dente and add butter and parmesan cheese.  Put a scoop of pasta in bottom of bowl and add soup on top with more parmesan.

Serve with crusty French bread.

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