Pasta e Fagioli

Pasta e Fagioli
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Category: Soups & Stews

Ingredients

makes 8 generous servings

1 lb ground beef
1 small onion diced fine (1 cup)
3 stalks celery chopped (1 cup)
3 carrots grated (1 cup)
3 cloves garlic minced fine
2 14.5 oz cans diced tomatoes with juice
1 15 oz can tomato sauce
12 oz V-8 vegetable juice blend
1 T white wine vinegar
1 can cannolini beans (white kidney beans), drained and rinsed
1 can kidney beans, drained and rinsed
1.5 t dried oregano
.5 t dried thyme
1 T kosher salt OR 1.5 t table salt
2 cans water (I use the tomato sauce and diced tomato cans, that way I rinse out the tomato residue into my soup)
1/2 lb (1/2 box) ditalini pasta (short round tubes)

Preparation

Comments
Added 3 years ago by:
Amy Martin Amy Martin
     86 recipes
11 people cheffed this recipe
Cindi Lane BogerPatricia Marie BulischeckTeresa RogersAshlin MollisonRegina RoamKristin Smith Keck TaylorShavanah SmithPam ClarkeJenne KopalekStephanie Brooks HawkinsAmy Martin
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