Monday, September 27, 2010

Pasta e Fagioli

Pasta e Fagioli

1 pound ground beef
3/4 - 1 cup diced onion
3/4 - 1 cup diced carrots
3/4 - 1 cup diced celery
2 - 14.5 ounce cans petite diced tomatoes (or a 28 oz can)
1 - 15 ounce can red kidney beans (with liquid)
1 - 15 ounce can great northern beans (with liquid)
1 - 15 ounce can tomato sauce
1/2 can water (use tomato sauce can)
1 - 12 ounce can V-8 juice
1 tablespoon vinegar
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
3/4 cup elbow macaroni (3 oz)
shredded Parmesan or Mexican-Blend cheese

Brown ground beef in large saucepan and drain off most of fat. If your hamburger is as lean as mine you won't need to drain it.
Meanwhile, dice vegetables. I used my Pampered Chef Food Chopper.

Add onion, carrot, celery, and garlic to hamburger. Saute for 10 minutes.

Add remaining ingredients except for pasta. Simmer for 45 minutes - 1 hour or until veggies are tender.
Meanwhile cook pasta. When soup has finished cooking, add pasta to the soup. Serve with shredded cheese or grated Parmesan on top.

TO and place in freezer bag or vaccuum seal bag. When you are ready to use just thaw and reheat!
** To make gluten-free, use rice noodles. I used Tinkyada PastaJoy Brown Rice Penne I picked it up at Wal-Mart.

1 comment:

  1. G'day! One of my fave pasta dishes, true!
    I either use spicy V-8 or add some red chili flakes too!
    Cheers! Joanne
    Viewed as part of Food Friends Friday Chili Party