PASTA E FAGIOLI

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1 pound (1pkg) ditali pasta

1) Brown the ground beef in a large pot over medium heat. Drain most of the fat.
2) Add onion, carrot, celery and garlic and saute for about 10 minutes.
3) Add remaining ingredients, except pasta and simmer for 1 hour
4) About 50 minutes into simmering, cook pasta for about 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5) Add the pasta to the large pot of soup. Simmer for 10 minutes more and serve.

It makes a big pot of soup. I would say it would feed 8 to 10 adults.

Holly Coache