Pasta Fazool Recipe

Pasta Fazool Recipe

1 lb. elbow macaroni
5 – 6 minced cloves of garlic
3 tbsps. of olive oil
1 (12 oz.) can of V-8 Vegetable Juice
1 1/2 – 2 lbs. of ground beef
1 (16 oz.) can of dark red kidney beans
1 big (2 small) diced onions
1 pc. Green bell pepper
1/2 cup of celery, diced
1/2 tsp. of oregano
2 (28 oz.) cans of plum tomatoes
1 (16 oz.) cans of cannellini (white kidney) beans
1/2 tsp. of dried sweet basil
2 tbsps. of brown sugar

Onto a kettle or big stock pot, coat its bottom with the olive oil and saute the beef until it turns brown and crumbles. Add in garlic, celery, pepper and onions until softened (5-6 mins.).

Cut up tomatoes in chunks using a knife then add tomatoes to your pot. Stir in basil and oregano follow with white and red kidney beans then add in vegetable juice to your pot. Then add in brown sugar & stir just until sugar dissolves.

Soup inside the pot should be brought to a boil & heat lowered then cook it simmering while covered for about 1.5-2 hours.

Prior to serving it up, just cook the macaroni as per instructions on its package & drain it well. After draining it, add it to soup then serve it with some grated cheese to garnish.