Pasta e Fagioli
1 pound 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 14.5-ounce cans diced tomatoes
1 large garden tomato, diced
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 tablespoon white vinegar
½ teaspoon Tabasco sauce
1 can beef broth
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat.
2. Drain off most of the fat.
3. Add onion, carrot, celery and garlic and sauté for 10 minutes.
4. Add remaining ingredients, except pasta, and simmer for 1 hour.
5. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
6. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8.
Notes: I couldn't find ditali pasta in our stores, so I used small pasta shells. If you have leftovers and the soup seems thicker than you like, add some V-8 or beef broth to thin it out, depending on your tastes.
UPDATE: I was able to stumble upon ditalini pasta at our Kroger! - Kroger's brand Private Selection Ditalini. It comes in a one pound paper bag like package. Love it!
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