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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Top with freshly grated Parmigiano- Reggiano and served with a Salad love this meal. Ingredients:
1 pound ground beef |
1 small onion, diced (1 cup) |
2-3 carrots, julienned (1 cup) |
3 stalks celery, chopped (1 cup) |
2 cloves garlic, minced |
1 15-ounce can red kidney beans (with liquid) |
1 15-ounce can great northern beans (with liquid) |
1 15-ounce can tomato sauce |
2 12-ounce can v-8 juice |
1 tablespoon white vinegar |
1 teaspoons salt |
1 teaspoon oregano |
1 teaspoon basil |
1/2 teaspoon pepper |
1/2 teaspoon thyme |
1/2 pound (1/2 pkg.) ditali pasta |
parmigiano reggiano freshly grated |
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 sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling salted water over high heat
5. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
6. Add the pasta to the large pot of soup. Simmer for 5 minutes and serve along with freshly grated Parmigiano reggiano .
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