Pasta Fagioli Soup

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Category: Steven's Recipes

Published on Saturday, 07 December 2013 18:33

Written by Steven Fricke

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• 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!