This recipe makes a lot of soup so it is a good idea to put some in the freezer for future use.
Pasta e Fagioli Soup
1 lb. ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks of celery, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can red kidney beans, with liquid
1 (15 oz.) can great northern beans, with liquid
1 (15 oz.) can tomato sauce
1 (12 oz.) can V-8 (I actually use a 46 oz. can of vegetable juice because I like my soup with lots of liquid. Also, as it cooks it reduces drastically, especially when you add the pasta.)
1 Tbsp. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 lb. ditali pasta (or any other small shaped pasta)
In a large sauce pan or stock pot, brown the ground beef over medium heat. Drain off fat. (If you prefer not to use ground beef, just make sure to add a couple tablespoons of oil to your pot before you saute the vegetables.
Add onion, carrot, celery and garlic. Saute for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 50 minutes. In a medium saucepan, cook pasta to al dente. Leave it a little firm because it will continue to cook when it is added to the soup. Drain. Add pasta to soup and continue to simmer for another 5 to 10 minutes.