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Thursday, September 18, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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PASTA E FAGIOLI
Soups
Contributed by: Marlene Radulescu
Ingredients:
  • 1 lb. ground beef
  • 1 cup diced onion
  • 1 cup julienned carrots
  • 3 stalks celery, chopped (1 cup)
  • 2 cloves garlic, minced
  • 2 (14 1/2 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 (15 oz.) can V-8 vegetable juice
  • 1 tsp. vinegar
  • 1 1/2 tsp. salt
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • 1/2 lb. ditali pasta
Brown beef in a large stock pot over medium heat, drain fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for one hour. After 50 minutes, boil pasta to al dente and drain well. Add pasta to soup and simmer for 10 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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