Pasta e Fagioli

It's soup time! This recipe is similar to Olive Garden's Pasta e Fagioli. I serve it with some sort of bread and a salad. It takes about 1 hour. I do not add the beef so to round off the flavor I add 3 tablespoons of olive oil. Enjoy!

Pasta e Fagioli

1 lb ground beef

1 small onion, diced

1 large carrot, julienned

3 stalks celery, chopped

2 cloves garlic, minced

2 14.5 oz cans diced tomatoes

1 15 oz can red kidney beans (with liquid)

1 15 oz can great northern beans (with liquid)

1 15 oz can tomato sauce

2 12 cans vegetable juice (like V-8 juice)

1 tbs white vinegar (optional)

1½ tsp salt

1 tsp oregano

1 tsp basil

½ tsp pepper

½ tsp thyme

1 handful small shell pasta

dash of cayenne pepper

1. Brown the ground beef and drain off most of the fat.

2. Add onion, carrot celery and garlic and saute’ for 10 minute

3. Add remaining ingredients except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, add the pasta and cook until al dente. Serve.

I like this soupier so I add a 46 oz can of V-8 and double the seasonings.