Becky Jones stated one day in her facebook status that, “Becky is making Pasta e Fagioli.” It is a soup that Angie had tried once before and loved, so she asked for the recipe, and Becky was pleased to oblige!
1 lb ground beef or Italian sausage
1 small onion, diced
1 large carrot, julienned
3 celery stalks, chopped
2 minced cloves of garlic
2 14-oz cans diced tomatoes
15 oz can red kidney beans
15 oz can cannelini (white beans)
15 oz can tomato sauce
12 oz. can V8
4 cups broth
1½ tsp salt
1 tsp oregano
1 tsp basil
½ tsp pepper
½ tsp thyme
½ lb ditali or ditalini pasta
Brown beef or sausage in large pot and drain fat. Add onion, carrot, celery and garlic and saute 5-7 minutes. Meanwhile cook pasta in separate pot according to directions on package. Add remaining ingredients to soup pot and simmer for 10-15 minutes. Add cooked pasta and serve.
Yields: about 17 cups of soup
Time to make: about 45 minutes
Source: Becky Jones
Notes: Any small shape pasta will do in this dish, and you can actually use beef, chicken, or vegetable broth.