Pasta e Fagioli
  • 2 ounces of any small shape uncooked Barilla Plus pasta
  • 1 pound 96 percent lean ground beef
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup sliced celery
  • 1 cup sliced carrot
  • 2 14.5-ounce cans Italian diced tomatoes (low sodium, if desired)
  • 15-ounce can navy beans (or other white beans), rinsed and drained
  • 15-ounce can red kidney beans, rinsed and drained
  • 15-ounce can tomato sauce (low sodium, if desired)
  • 11.5-ounce can V-8 juice (low sodium, if desired)
  • 3 cups beef broth
  • 1 cup water
  • 1 tablespoon white vinegar
  • ½ cup chopped fresh parsley
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon black pepper
  • 1 teaspoon basil flakes
  • 1 teaspoon oregano flakes
  1. Bring a large saucepan, half-filled with water, to a rolling boil.
  2. Add pasta and follow directions until cooked aI dente.
  3. Drain pasta and set aside.
  4. While pasta is boiling, brown the ground beef in a nonstick saucepan over medium-high heat.
  5. Once almost cooked through, add the garlic and cook until meat is browned.
  6. Add the onion, celery and carrot to the beef mixture and let ingredients cook for about 5 minutes.
  7. Except for the pasta, add all remaining ingredients to the beef mixture, cover the saucepan and lower heat to simmer.
  8. Simmer for about 45 minutes, stirring every 5 to 10 minutes.
  9. Stir in the cooked pasta and continue to simmer 15 minutes more.
Recipe by Lady Aggie Tailgaters at