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Categories:
ground beef onion carrot celery stalks clove garlic tomatoes kidney beans beans tomato sauce vegetable juice white vinegar salt oregano basil pepper thyme olive oil pancetta Pasta fresh shaved Parmesan
Viewed: 24 - Published at: 6 years agoIngredients
- 1 lb Ground beef (grass fed is best or all natural)
- 1 small onion, diced fine
- 1 carrot, diced
- 3 celery stalks, diced
- 2 clove garlic, minced
- 2 can 14.5 oz can diced tomatoes (Italian style is best)
- can 15 oz red kidney beans (with liquid)
- 1 can 15 oz great northern beans (with liquid)
- 1 can 15 oz tomato sauce
- 12 oz V8 original vegetable juice
- 1 tbsp white vinegar
- 1 1/2 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1 tbsp olive oil, extra virgin
- 2 tbsp pancetta, diced fine (sub bacon if unavailable)
- 1/2 box or half pound ditali pasta or other pasta small enough for spoon use
- 8 tbsp Fresh shaved parmesan (or to taste)
Method
- In stockpot, add the oil & heat on medium
- Add onion & garlic and clarify for 5 minutes
- Add ground beef to pot and brown
- Add carrots and celery and simmer for 10 minutes
- Add the remaining ingredients except dried pasta
- Reduce heat and simmer uncovered for 60 minutes, stirring occasionally from the bottom
- After 30 minutes of simmer time, begin boiling lightly salted water to cook the pasta
- Cook pasta as directed on box - cooked al dente, stirring often to prevent pasta from sticking
- Drain pasta after cooking and add to simmering soup mixture
- Serve in bowls with shaved parmesan placed on top, serve with toasted rustic or garlic bread
