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:
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.
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