Soups:

Pasta e Fagioli

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Ingredients

1 pound ground beef or turkey
1/2 cup onion, chopped
48 ounces tomato juice or V-8
1-3/4 cup beef broth
1 cup carrots, shredded
1 cup celery, chopped
1 can (14 ounces) navy beans, drained
1 can (14 ounces) kidney beans, drained
1-1/2 teaspoons Italian seasoning
2 to 3 drops Tabasco
3/4 cup shell macaroni

Instructions

In large soup kettle, brown meat and onion. Add juice, broth, carrots and celery. Bring to boil. Lower heat and add beans, Italian seasoning and Tobasco. Cover and simmer 1 hour. Add macaroni about 15 minutes before serving. Tastes similar to Olive Garden's recipe.

Virginia Milligan
Rock Island