1 lb. sweet Italian sausage, casing removed, broken apart and cooked til all pink is gone. Add 3-4 cloves of thinly sliced garlic to the sausage after the pink is gone and cook 5-8 minutes. In a heavy soup pot, place sausage, garlic, 3 carrots cut into straws, 2 ribs celery sliced thin and 1 large onion, diced. Stir well. Add 2 cans (24 oz. ea.) tomatoes, cut into small pieces and 4 cans (15 oz. ea.) beef or chicken broth and bring to the boil. Reduce to a low heat and cook, covered, til carrots are tender (15-20 minutes). Add 2-3 cans (15 oz. ea.) cannellini beans, undrained. Bring to the boil and add a pinch of red pepper flakes. Add 1 lb. small tubular pasta. If necessary, add additional tomato juice for more liquid. Stir well and cook til pasta is al dente (about 8-10 minutes) stirring occasionally. Add 3 t. dried basil and 1/2-3/4 t. black pepper. Garnish with Parmesan cheese before serving.
(serves 12-15)

Oct. 2008


1 lb. ground beef
1 small onion, diced (about 1 c.)
1 large carrot, Jullienned (about 1 c.)
1 c. celery, chopped
2 cloves garlic, minced
2 cans (14.5 oz. ea.) diced tomatoes
1 can (15 oz.) red kidney beans with liquid
1 can (15 oz.) northern beans with liquid
1 can (15 oz.) tomato sauce
1 can (12 oz.) V-8 juice
1 T. white vinegar
1 1/2 t. salt (or less)
1 t. oregano
1 t. basil
1/2 t. pepper
1/2 t. thyme
1/2 lb. ditali pasta
chili powder to taste

Brown beef in a large pan and drain. Add vegetables and sauté for 10 minutes. Add remaining ingredients except the pasta. Simmer for one hour. Cook pasta and add to soup. Simmer 5-10 minutes longer.   
   (serves 8)

DEC. 2007

Pasta Fagioli Soup recipes were published in our October, 2008 and December 2007, Menu Minders.

You may like to try these other Soup recipes below: