PASTA FAGIOLI SOUP
This recipe is one of many variations on this popular soup. This is my favorite.
I serve this soup with a nice tossed Italian salad and
garlic bread for a complete meal. This is a slight variation
of the Pasta Fagioli served at Olive Garden, and just as good.
Yield: 2 Quarts
1 pound of extra lean ground beef
2 garlic cloves; minced (or garlic powder to taste)
1 large onion; chopped
2 stalks celery; chopped
3 cups tomato juice
3 cups water
1 can tomato sauce (8 oz.)
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic salt
1/2 tsp black pepper
1 tsp salt
1 tsp. cumin
1 can large red kidney beans, drained
1 can navy or northern beans, drained
1 can diced tomatoes, with juice
1 cup small cooked pasta (I use ditilini)
1 cup fresh spinach; chopped
Parmesan cheese; grated
Using 5 quart pot, saute lean ground beef, garlic, and onion,
till beef is no longer pink. Drain excess fat if any
Add celery and simmer for 5 minutes longer
Add tomato juice, diced tomatoes, water, tomato sauce, beans, oregano, basil,
garlic salt,pepper, and cumin. adjusting seasonings to
taste.
Bring to a boil, cover and simmer 10 minutes.
Add cooked pasta and spinich, then cover and simmer 10 minutes or till ready
to serve.
Serve with grated cheese at table
ENJOY!