Ingredients

The following ingredients have 8 Servings
  • 1 lb. ground beef
  • 1 small onion diced
  • 1 large carrot julienned
  • 3 stalks celery (chopped)
  • 2 cloves garlic
  • 2 14.5 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 12 oz. can V-8 juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon white vinegar
  • 1 8 oz. pkg. ditalini pasta
  • 1/2 cup freshly grated Parmesan cheese (optional)
  • 1/2 cup freshly chopped Italian parsley (for garnish (optional))

Instruction

  • Crumble ground beef into a large Dutch oven and cook over medium heat until no longer pink. Drain off most of the fat.
  • Add the diced vegetables — onion, carrot, celery, and garlic — to the Dutch oven and sauté for 10 minutes, until the vegetables are soft.
  • To the meat mixture, add the red kidney beans, northern beans, tomato sauce, V8 juice, and spices — do not add the vinegar or pasta. Bring to a boil, then reduce heat and simmer for 1 hour.
  • About 15 minutes before serving, stir the vinegar into the soup. Bring 6 cups of water to a boil and cook the pasta for 9-10 minutes or just until pasta is al dente. Drain and rinse the pasta, then stir in a handful of pasta into each serving as you ladle soup into bowls.
  • Garnish with freshly grated Parmesan cheese and chopped Italian parsley and serve.
  • *See slow cooker instructions in the notes section.