Pasta e Fagoili
1 lb. ground beef
1 medium onion, diced
1 large carrot, grated
3 stalks celery, chopped
2 cloves garlic, minced
2 15 oz. cans diced tomatoes
2 15 oz. can kidney beans (with liquid)
2 15 oz. can great northern beans (with liquid)
1 15 oz. can tomato sauce
1 32 oz. bottle V-8
1 T. white vinegar
1 ½ t. salt
1 t. oregano
1 t. basil
½ t. pepper
½ t. thyme
1 pound small pasta
Brown the ground beef. Drain and rinse. Add onions, carrot, celery and garlic, saute for 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour. Cook pasta in 2 quarts of boiling water over high heat. Cook until pasta is al dente. Drain. Add pasta to pot of soup. Simmer 5-10 minutes and serve.
This soup can be frozen if the pasta is not added. The pasta will go mushy if frozen in the soup.
