Pasta Fagioli

Every time I make this soup, people beg me for the recipe.  I've made about a hundred different versions and it never comes out exactly the same, but it's always good.

I made it tonight for dinner with the covenant members of our church.  Even though I left out several ingredients and substituted some others, it was still good.  I also took some major shortcuts due to time contraints.  I just think you can't go wrong with this soup.

Here's the recipe I've adapted over the last few years:

Pasta Fagioli      From the kitchen of Chelsea Bass
1 lb ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (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 T white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
Dash of cayenne pepper (optional)
1/2 lb (1/2 pkg.) ditalini pasta

1. Brown the ground beef in a large sauce pan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 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 5-10 minutes

Makes 8 servings

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