Monday, January 26, 2009

Soup for a cold day

I made this soup the other day and remembered how good it is.  I originally got the recipe from Deanne.  I think it is too thick as written so plan on at least one additional can of V-8.  Also, I left out the vinegar.  Not sure what it would add but I don't like vinegar in too many things so I choose not to add it.

Pasta e Fagioli


1 pound ground beef

1 small onion, diced

1 large carrot, julienned

3 stalks celery, chopped

2 cloves garlic, minced

2 14.5-ounce cans diced tomatoes

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

1 ½ tsp. salt

1 tsp. oregano

1 tsp. basil

½ tsp. pepper

½ tsp. thyme

½ pound (1/2 pkg.) ditali pasta  (short tubes)


Brown the ground beef.  Add onion, carrot, celery and garlic and sauté for 10 minutes.  Add remaining ingredients, except pasta, and simmer for 1 hour.  Cook pasta separately until al dente then add to soup.

1 comment:

cindysue said...

MMMmmm! I made this soup last night after seeing it on the blog. I have made it before and we really like it. I am dieting (Again!) and so I was looking for a way to get more veggies in so I added two additional carrots, a zucchini, diced, and some fresh green beans. I also used ground turkey with Italian sausage-type seasonings like anise seed and pizza blend. I have found that using canned tomato soup and water in addition to the tomato sauce and/or V-8 juice makes it a little less acidic and gives it a smooth mouth feel. It also thins it down a little. I know it sounds crazy but I like 1 can of white beans and 1 can of pork and beans in it - kidney beans aren't my favorite. And the sugar in the pork and beans balances all the tomatoey taste. Thanks for reminding me of this soup.