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Pasta e Fagioli - Olive Garen
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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 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 juice |
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 pound (1/2 pkg) | ditali pasta |
Brown the ground beef in a large saucepan or pot over medium heat, drain off most of the fat.
Add onion, carrot, celery and garlic and sauté for 10 minutes.
Add remaining ingredients , except pasta, and simmer for 1 hour .
About 50 minutes into simmering , cool the pasta in 1 1/2 to 2 qts of boiling water over high heat. Cool for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. Simmer for 5-10 minutes more and serve.
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