Pasta e fagoli soup

Ingredients

• 1-40 oz. can clamato juice
• 1-26 oz. can pureed tomatoes
• 1-10 oz. can consommé soup
• 1-10 oz. can water
• 3 tbsp. chicken soup base
• 1 tsp. oregano
• 1 tsp. basil
• ¼ tsp. hot paprika
• ¼ tsp. garlic powder
• 1 lb. lean ground beef
• 1 med. onion, finely chopped
• 4 stalks celery, chopped
• 4 carrots, thinly sliced
• ½ med. cabbage, shredded
• 1-19 oz. can kidney beans
• 1-19 oz. can navy beans
• 1½ cups corkscrew pasta, cooked

Bring clamato juice, tomatoes, consommé, water, chicken soup base and spices to a boil. Simmer for 30 minutes.

Sauté ground beef until browned thoroughly. Set aside. Sauté vegetables (onions, celery, carrots and cabbage) until soft. Add to soup and simmer for another 30 minutes.

Add kidney beans, navy beans, cooked pasta and ground beef. Continue to simmer for another 20 minutes.

Serve

Created January 04, 2002 | back | boogomatic_© | print | Updated December 31, 2002