Pasta Fagioli Soup
- Details
- Category: Steven's Recipes
- Published on Saturday, 07 December 2013 18:33
- Written by Steven Fricke
- Hits: 2345
- 1 40 oz can tomato juice
- 2 tablespoons extra virgin olive oil
- 1 lb lean ground beef
- 1 26 oz. can pureed tomatoes
- 1 medium onion (finely chopped)
- 1 14 oz. can consomme
- 4 stalks celery (chopped)
- 4 carrots, thinly sliced
- 3 tablespoons chicken soup base
- half a medium cabbage, shredded
- 1 19 oz. can kidney beans
- 1 19 oz. can navy beans
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon hot paprika
- 1/4 teaspoon garlic powder
- 1 1/2 cups corkscrew pasta (cooked and drained)
Bring Clamato juice, tomatoes, consomme, and all seasonings to a boil.
Simmer for 1/2 hour.
Saute ground beef until browned thoroughly, drain, and set aside.
Saute onion, celery, carrots and cabbage in olive oil until soft.
Add sauteed veggies to soup and simmer for another 1/2 hour.
Add beans, pasta, and meat.
Continue to simmer for an additional 20 minutes.
Ladel into soup bowls and enjoy with your favorite Italian bread & salad!