NANA'S PASTA FAGIOLE SOUP

Nana's Pasta Fagiole Soup image

Provided by Matthew Peterson

Time 2h

Number Of Ingredients 18

2 lb ground beef
1 onion-diced
4 carrots, chopped
4 stalk(s) celery, chopped
6 clove garlic
1 can(s) tomatoes diced; 10 oz.
1 can(s) fire roasted diced tomatoes; 10 oz.
3 box beef stock; 10 oz.
1 can(s) kidney beans, canned; 16 oz.
1-16oz. can(s) cannellini or white kidney beans canned
12 oz can V8 juice
1 jar(s) spaghetti sauce; 10 oz.
1 Tbsp worcestershire sauce
3 tsp oregano, dried
5 tsp parsley
3 tsp black pepper
1 tsp red chile flakes
1 bag(s) pasta of choice (elbow, macaroni, etc.)

Steps:

1. Brown beef in frying pan with house seasoning. (salt, pepper & garlic powder)
2. In a large stock pot, add all other ingredients. Bring to a boil and reduce to a simmer until the veggies are tender and onions translucent, at least 30 minutes.
3. While soup is simmering boil pasta in salted water until al dente. When finished set aside to cool. you can chill in refrigerator if needed.
4. Ladle soup into large bowls and add as much pasta as you like. *** Always keep pasta separate until serving. If you put it in the soup when you cook it the noodles will get soggy and gross.***