Pasta e Fagioli

Nothing like having a hot soup on a chilly day. And when we are all feeling like we are coming down with something Pasta e Fagioli is the perfect thing to take that chill away. It's comfort in a bowl!

Ingredents
1 pound ground beef
1 small onion; diced 1 cup
1 large carrot; julienned 1 cup
3 stalks celery; chopped 1 cup
2 cloves garlic
2 14.5-oz cans diced tomatoes
1 15-oz can red kidney beans; with liquid
1 15-oz can great northern beans; with liquid
1 15-oz can tomato sauce
1 12-oz can V-8 juice
1/2 cup beef broth
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 pound Ditali pasta; (1/2 package)

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saute for 10 minutes. Add remaining ingredients (except pasta), and simmer for 1 hour.

About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve.

I served it with a bit of freshly grated parmesan. It hit the spot. I'm now sitting with the hubby watching the Bruins game wrapped in several blankets. The lovely warm feel has now worn off. At least it got me through clean up.