2-32 oz. cartons beef stock1- 46oz. can vegetable juice
1 pound small elbow macaroni, cooked al dente
1/4 cup chopped parsley
dried oregano, to taste
salt & pepper, to taste
Hot sauce, to taste
Saute beef, onion & garlic. Drain fat and transfer
beef to a large stockpot. Add the carrots and celery. Saute in the stockpot on medium to high heat. constantly stirring for about 3-4 minutes. Add all beans, tomatoes, beef stock and vegetable juice and cook on a lower heat for at least 35-40 minutes or until vegetables are tender.
Season with parsley, oregano, s/p, and hot sauce (to taste). Before serving, add cooked pasta. Top with grated parmesan cheese.
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