Thursday, April 28, 2011

Pasta Fagioli Soup

Pasta Fagioli Soup

1 lb ground beef
1/2 cup onion, diced
4 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes, undrained
1 can (15 oz) red kidney beans, undrained
1 can (15 oz) great northern beans, undrained
2 cans (8 oz) tomato sauce
12 oz V-8 juice
1 Tbsp worcestershire sauce
1 1/2 cups water
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
pinch of red pepper flakes
8 oz shell pasta
Parmesan cheese, grated

In a large pot, brown ground beef and drain. Add onions, carrots, celery, and garlic, saute for about 5 minutes. Add remaining ingredients, except for pasta and cheese. Simmer for 1 hour. With about 10 minutes left, cook pasta until al dente. Drain pasta, then stir into soup. Simmer for an additional 5-10 minutes. Top with freshly grated Parmesan cheese.

Recipe adapted from Cooking With Mandy

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