My Version Of Pasta Figioli





There are alot of recipes for this wonderful Italian soup recipe on the internet.  After trying different versions I have come up with mine which takes the wonderful mixture of spices and beans yet add a few ingredients that set it over the top.  Pasta Figioli is a signature soup in Italian restaurants.  What I have changed to the standard recipe is sweet italian sausage, parmesan cheese, and hot sauce.  This is a wonderful soup to be used as an appetizer or a main dish.

1 pound of ground beef
1 pound of sweet italian sausage
1 large carrot
3 stalks of celery
1 medium onion
2 cloves of garlic minced
1 15 oz of kidney beans with liquid
1 15 oz of canolli beans with liquid
1 12 oz can of spicy V 8 juice
1 15 oz can of crushed tomatoes
1 teaspoon of white vinegar
2 teaspoons of salt
2 teaspoons of black pepper
1 tablespoon of oregano
1 teaspoon of basil
1 teaspoon of thyme
1/2 pound or half a box of ditali pasta
6 to 8 shakes of hot sauce
Brown ground beef and sausage  in medium pan, drain most of the fat.  Add onion, carrots and celery and saute for approximately 10 minutes.  Add the remaining ingredients except the pasta and simmer about 1 hour.  Don’t forget the hot sauce.  After simmering add pasta and let simmer for about 20 minutes.   You are now ready to serve.  In individual serving sprinkle parmesan cheese over the top of the serving bowl.  Garnish with some fresh basil for the finishing touch.  You now have a bowl of Italian Heaven, CHEERS !!!


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