Cultural+Culinary+Dish

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Pasta Fagioli

Serves 8

1 lb. ground beef 1 small onion, finely chopped 1 cup shredded carrots 3 stalks celery, chopped into small pieces 1 t. garlic 15 oz. tomato sauce 1 can kidney beans 1 can great northern beans 12 oz. V-8 juice 1 T. white vinegar 1 1/2 t. salt 1 t. oregano 1 t. basis 1/2 t. pepper 1/2 t. thyme 1/2 lb. (about 1 1/2 cups) ditali pasta

Brown the ground beef in a small amount of oil. May cook the beef in one 15 oz. can of beef broth to add volume to the soup. Saute the onion, carrots, celery, and garlic until the vegetables are tender, about ten minutes. Add the beans, V-8 juice, tomato sauce and spices. Simmer one hour.

Cook pasta in boiling water; about 10 minutes. Add cooked pasta to the soup mixture, cook approximately 10 minutes longer. Soup mixture will be thick. May thin with broth

Serve w/ warm bread and a salad. This soup freezes well.