Pasta E Fagioli - Texas Style |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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An online friend gave me the original recipe...and taught me how to pronounce it! I tweaked it to my Texas tastes and it ended up a mighty scrumptious meal. I like to serve it with garlic toast, a nice, crisp green salad and a big glass of iced sweet tea. Ingredients:
2 -3 dozen italian seasoned meatballs (i like the frozen ones from walmart) |
2 tablespoons extra virgin olive oil |
1 cup onion, diced |
1 cup celery, diced |
1 cup carrot, julienned |
2 cloves garlic, minced |
2 (14 1/2 ounce) cans italian-style diced tomatoes |
1 (15 ounce) can pinto beans (with liquid) |
1 (15 ounce) can great northern beans (with liquid) |
1 (15 ounce) can tomato sauce |
1 1/2 cups v8 vegetable juice |
1 tablespoon white vinegar |
1 teaspoon salt |
2 teaspoons italian seasoning |
1/2 teaspoon ground black pepper |
1/2 lb ditali pasta or 1/2 lb other very small shell pasta |
Directions:
1. Heat oil in dutch oven.
2. Add onion, carrots, celery and garlic and saute for 10 minutes or until vegetable are tender crisp.
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- 2 quarts of boiling water over high heat.
5. Cook for 10 minutes or until past is al dente, or slightly tough.
6. Drain.
7. Add the pasta to the pot of soup.
8. Simmer for 5-10 minutes and serve.
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