28 January 2013

Pasta and Bean Soup

My sister served this at our farewell-from-Lincoln dinner and I have to say, I was a bit skeptical.  Beans and pasta in a non-creamy soup didn't sound too appealing.  I am happy to admit I was wrong.  It was surprisingly delicious!
My sister, Martha Stewart (yes, that's a made-from-scratch apple pie).

1 pound ground beef
1 onion, diced
1 large carrot, diced or julienned
3 stalks celery, chopped
2 cloves garlic, minced
1 can (15 oz) red kidney beans, undrained
1 can (15 oz) Great Northern beans, undrained
15 oz tomato sauce
12 oz V-8 juice
1 Tablespoon white vinegar
1 1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/4 teaspoon cumin
1/2 pound ditali pasta

Brown beef.  Add carrots, celery and garlic.  Saute for 10 minutes.  Transfer to a large pot and add remaining ingredients except pasta.  Simmer for an hour.

Cook pasta to slightly less that desired tenderness.  Drain water and add pasta to soup, simmering for an additional ten minutes.  Serve hot and with Parmesan cheese if desired.

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