I dare declare this homemade goodness is better than the Pasta e Fagioli served at Olive Garden. It’s tasty and filling! Serve with rolls and salad.
Pasta e Fagioli
1 small onion, diced (1 cup)
1 large carrot, chopped (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 (14.5 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
1 1/2 cups V-8 juice
1 (15 oz.) can dark red kidney beans (with liquid)
1 (15 oz.) can great northern beans (with liquid)
1 T. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 lb. (1/2 pkg.) small ditali pasta
Brown the ground beef with onion in a large saucepan or pot over medium heat. Drain off fat. Add garlic, celery, and carrot. Add tomatoes, sauce, V-8 juice, the beans, and vinegar. Bring to a slow boil and then add the spices. Now you should have everything in except the pasta. Simmer for 1 hour. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 8-10 minutes or until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
Clover's Note: I like to get the hamburger that has the fat content of 85/15. Just be sure to drain it. (I put the hamburger into a colander and then drain it into a glass or container I can throw away.) It adds flavor that the leaner meats miss out on.
Clover's Note: I like to get the hamburger that has the fat content of 85/15. Just be sure to drain it. (I put the hamburger into a colander and then drain it into a glass or container I can throw away.) It adds flavor that the leaner meats miss out on.