Pasta E Fagioli Soup

By Kathy Pettey Ann Packer

Ingredients

1 lbground beef

1 smallonion, diced

2cloves garlic, minced

2 stalkscelery

1 largecarrot, julienne

1 cupdiced tomatoes

1 15-ounce cankidney bean, with Liquid

1 15-ounce cangreat northern bean, with Liquid

1 14.5-ounce cancanned

1/2 poundditali pasta

1/2 teaspoondried thyme

1/2 teaspoonbasil

1 teaspoonoregano

1 teaspoonsalt

1 tablespoonwhite vinegar

1 12-ounce canV-8 juice

1 large cantomato juice

Instructions

Brown the ground beef in a large saucepan and drain off the fat. Add the chopped veggies, and sauté over medium heat. About 50 minutes to 2 hours you can simmer this. Cook pasta, al dente. Add to the pot along with remaining ingredients except for 10 minutes. Simmer for 10 minutes just until pasta is cooked. This recipe does not soak black beans. I also add fresh herbs and can share to make it a great leftover!!

Note: Yummy leftovers!! Note: I use a crock pot for 6-8 hours. Add the pasta for the last 30 minutes. This goes a long way and turns out very good.

Our Family Cookbook · Printed June 6, 2026