Pasta Fagioli
From dandelion 12 years ago
- 75 minutes to make
- Serves 6-8
This is a hearty soup that served with a sprinkling of grated Parmesan cheese and some bread make a whole meal. Leftovers are delicious, the pasta absorbs more of the broth and swells up. Making the soup more of a stew the second day.
Ingredients
- 1 pound ground beef shopping list
- 1 small onion, diced (1 cup) shopping list
- 1 large carrot, julienned (1 cup) shopping list
- 3 stalks celery, chopped (1 cup) shopping list
- 2 cloves garlic, minced shopping list
- 1 quart chicken or beef stock shopping list
- 2 14.5-ounce cans diced tomatoes shopping list
- 2 15-ounce cans cannellini beans (drained & rinsed) shopping list
- 1 15-ounce can tomato sauce shopping list
- 1 12-ounce can V-8 juice shopping list
- 1 tablespoon white vinegar shopping list
- 1 1/2 teaspoons salt shopping list
- 1 teaspoon oregano shopping list
- 1 teaspoon basil shopping list
- 1/2 teaspoon pepper shopping list
- 1/2 teaspoon thyme shopping list
- 1/2 pound (1/2 pkg.) ditali pasta shopping list
- parmesan cheese grated for garnish shopping list
How to make it
- 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 sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into the simmering, cook the pasta in 1 quart of boiling chicken or beef stock over high heat cook for 10 minutes or just until pasta is al dente, or slightly tough. Do not drain.
- Add the pasta with the broth to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
People Who Like This Dish 3
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