pasta e fagioli

this is so delish.

{a take on olive garden's pasta e fagioli}

ingredients:

1 pound ground beef

1 small onion, diced (1 cup)

1 large carrot, juilenned (1 cup)

3 stalks celery, chopped (1 cup)

3 garlic cloves, minced

2 14.5 ounce cans diced tomatoes

1 15 ounce can red kidney beans, drained and rinsed under cold water

1 15 ounce can great northern beans, drained and rinsed under cold water

1 15 ounce can tomato sauce

1 12 ounce can v-8 juice

1 tablespoon white vinegar (or worcestershire sauce)

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme

1/4 pound (1/4 package) ditali pasta

2 cups water

directions

1) brown the ground beef in a large saucepan or pot over medium heat. drain off most of the fat.

2) add onion, carrot, celery and garlic and saute for 10 minutes.

3) add remaining ingredients, except pasta, and simmer for 1 hour.

4) about 50 minutes into simmer time cook pasta.

5) add pasta to the large pot of soup. simmer for 5-10 minutes and serve.

serves 8

best eaten:

cuddled up on the couch watching it's the great pumpkin, charlie brown, and smelling the cinnamon bread that's baking in the oven for dessert.

cinnamon bread recipe to come ;)