Kosher Pasta Fagioli

I love soup, but I hate spending half a day slaving over a hot pot. My soups tend to be simplified, something you can make in around an hour without messing up your entire kitchen. This is no exception - but keep in mind, all quick soups are better the next day, when the spices have a chance to mingle overnight. You find some version of Pasta Fagioli at most Italian restaurants these days, but most versions I see are both way too busy and full of two or more kinds of pork. My Pasta Fagioli is heavily inspired by the soup you find at The Olive Garden, but without any pork or celery (which I personally despise.)

• 1 lb ground beef
• 1 large onion, diced
• 2 fourteen oz cans diced tomatoes
• 1 fourteen oz can chickpeas/garbanzo beans
• 1 fourteen oz can great northern beans/white beans
• 1 fifteen oz can tomato sauce
• 1 twelve oz can spicy V8 juice
• 4 garlic cloves, minced (or 1 tbsp canned minced garlic)
• 1 tbsp oregano
• 2 tsp basil
• 2 tsp thyme
• 1/2 tsp black pepper
• 1/2 lb ditali pasta

Brown meat and drain off fat. Set aside. In the same pan (which will still have some grease in it) saute onions until translucent. Return beef to pan.

Add everything but the pasta. Mix thoroughly and bring to a boil.

Cover and reduce heat to low. Simmer for 1 hour to let flavors mingle.

In a separate pan, boil pasta according to package directions. Drain and add to soup. Simmer for an additional 5 - 10 minutes.

Serve with a light salad and hot, crusty bread.

Variations:

• Make this vegan by leaving out the beef and doubling the beans. No other changes are necessary.
• For people who want the Olive Garden Experience, switch the chick peas to kidney beans and add 1/2 cup julianned carrots (easiest from a bag) and 3 celery stalks, chopped. You shouldn't need to change the spices.
• If you prefer a less spicy soup, substitute regular V8 for the spicy V8.
• For a spicier soup, substitute more spicy V8 for the plain tomato sauce.