It is not hard to make, but you do have to chop a lot. You could cut this time down by buying already chopped vegetables, but that would cost more. Depends on how much time you have.
As I was buying the ingredients, tomato sauce was buy one get one and the V-8 large size was on sale (cheaper than the smaller one). So I thought I would make a double batch. Love to put leftovers in the freezer.
So I got out my large Le Creuset pot and started to brown the meat. Added the chopped vegetables to the meat. So far so good. As I was adding the beans, I was starting to wonder.
By the time I hit the liquid, I knew I was in trouble. This pot was not going to hold everything. Get another Le Creuset pot.
Now I have soup everywhere. I hope we like this?
Fortunately, we loved it.
Best part is that I still have more for other cool nights.
Pasta e Fagioli
2 oz. of any small uncooked pasta
1 pound lean ground beef
1 tablespoon minced garlic
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrot
2 (14 ½ oz cans) italian diced tomatoes
15 oz can navy beans, rinsed and drained
15 oz can red kidney beans, rinsed and drained
11 ½ oz V-8 juice
15 oz can tomato sauce
3 cups beef broth
1 cup water
1 tablespoon vinegar1
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon basil
1 teaspoon oregano
Bring a large saucepan, half-filled with water to a rolling boil. Add pasta and follow directions on package until cooked al dente. Drain pasta and set aside.While pasta is cooking, brown beef in a nonstick pot. When it is almost cooked, add garlic, onion, celery and carrot to the beef and let them all cook for about 5 minutes. Add all of the remaining ingredients, EXCEPT for the pasta. Cover and simmer for 45 minutes, stirring every 5-10 minutes. Stir in the pasta and cook for another 15 minutes. Makes 10 one-cup servings.
So if you are looking for a great warm me up, stick to our ribs soup, try this pasta e fagioli. However, you may not want to double the recipe, unless you have many to feed or you like left overs.