Country Farm

Pasta e Fagioli

1 pound ground beef

1 cup diced onion

1 large carrot, julienned

3 stalks celery, chopped

2 cloves garlic, minced

2 14.5-ounce cans diced tomatoes

1 15-ounce can red kidney beans (don’t drain)

1 15-ounce can great northern beans (don’t drain)

1 15-ounce can tomato sauce

1 12-ounce can V-8 juice

1 tablespoon vinegar

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme

1/2 pound (1/2 pkg.) ditalini pasta

Brown ground beef in a large pot over medium heat. Drain off fat. Add onion, carrot, celery and garlic and sauté 10 minutes. Add remaining ingredients except pasta and simmer one hour. About 50 minutes into the simmering, 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. Drain. Add pasta to soup. Simmer for 5 to 10 minutes more and serve. Serves 8.