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Wednesday, August 27, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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Pasta Fagioli Soup
Soups
Contributed by: DAVID CAMERON
Ingredients:
  • 3 46-oz. cans of tomato juice
  • 2 14-oz. cans of diced tomatoes
  • 4 cups water
  • 11â�„2 lb. ground beef
  • 4 carrots, peeled and sliced
  • 1 onion, diced
  • 2 stalks celery, sliced thin
  • 2 tsp. garlic, minced
  • 2 tsp. oregano
  • 1 tsp. rosemary
  • 1 tsp. basil
  • dash of hot sauce
  • salt and pepper to taste
  • 1 cup dry great Northern beans
  • 1 cup dry red beans
  • 1â�„3 cup of small pasta rings
Brown and drain ground beef. Set beans and pasta aside. In a large stock pot combine all other ingredients and bring to a rolling boil over medium heat. Once the soup is boiling, stir in the beans and keep at a hard boil (stirring frequently) for about an hour, then reduce heat to low and allow soup to simmer, the longer the better. About half an hour before serving, add the pasta and return heat to medium. Once pasta is soft, serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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