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Pasta Fajoli Soup
1 40 oz. can Clamato juice
1 26 oz. can pureed tomatoes
1 14 oz. can consommé
1 14 oz. can water
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon paprika
1/4 teaspoon garlic powder
3 Tablespoons chicken soup base
1 medium yellow onion (finely chopped)
4 stalks celery (chopped)
4 carrots (thinly sliced)
½ medium cabbage (shredded)
1 19 oz. can kidney beans
1 19 oz. can navy beans
1 1/2 cups corkscrew pasta (cooked)
1 lb. lean ground beef (cooked)
Bring Clamato juice, tomatoes, consommé and rest of ingredients from the first column to a boil.
Simmer for half an hour.
Sauté ground beef until browned thoroughly and set aside. Sauté vegetables (onion, celery, carrots and cabbage) until soft.
Add to soup and simmer for another half an hour.
Add kidney beans, navy beans, cooked pasta and meat.
Continue to simmer for another 20 minutes.
This makes a great meal accompanied by bread or buns of your choice and a green salad.
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