Pasta e Fagioli

One of my friends says, “The stuff that happens to your family… You can’t make it up!” So, I will ask you, what do you think the chances are of your car being stolen, not once, but twice in one week? In my family there is a 100% chance, in yours?? Actually (and I’m not making this up) a few years ago, after Christmas, my son went home to San Francisco. His car was stolen on Saturday in one location and stolen again on Tuesday from a different location.  What are the chances of this? Especially when you consider his car is 20 years old and has over 150,000 miles on it! Who would want this car? Would you?  Only in San Francisco!!

Pasta e Fagioli

1/2 pound ground Chuck, seasoned with Kosher salt and pepper before cooking 
1 pound mild Italian sausage,(use bulk, not links) 
2 tablespoons extra virgin olive oil, divided
1 cup diced carrots 
1 cup diced celery 
1 cup chopped onion
2 cloves garlic, minced
2 (15 ½ ounce) cans, petite diced tomatoes
1 (15 ounce) can tomato sauce
1 (28 ounce) bottle V-8 juice
2 teaspoons white vinegar
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon oregano
1 teaspoon basil
½ teaspoon thyme
1 (15 ½ ounce) can cannellini beans with juice
1 (15 ½ ounce) can red kidney beans with juice
1 cup Ditalini pasta
Garnish: grated Romano cheese

Season ground chuck with salt and pepper. Heat 1 tablespoon olive oil in a large skillet. Add ground chuck and Italian sausage. Brown and break up meat. Drain oil. Set aside. 

In a large stockpot heat 1 tablespoon olive oil. Add carrots, celery, and onion. Cook 15 minutes over medium heat. Add garlic the last minute of cooking. Add meat and remaining ingredients, except the pasta, to the pot. Simmer 1 hour. 

Cook Ditalini pasta according to package directions. Drain. Set aside. Do not add to soup. 

To serve: For one serving. Ladle soup in a bowl and add 1/2 cup pasta. Sprinkle with grated Romano cheese. Tip: If you will be eating all the Pasta E Fagioli in one sitting add pasta to the soup. If you have leftovers don’t add pasta to the soup. Store separately. Why? The pasta will taste like vinegar if stored with the soup in the refrigerator overnight. Makes 8 servings. Enjoy, Friends! 

Published in The News and Neighbor on February 16, 2022.

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