Recipe by TxBluebonnet
An online friend gave me the original recipe...and taught me how to pronounce it! I tweaked it to my Texas tastes and it ended up a mighty scrumptious meal. I like to serve it with garlic toast, a nice, crisp green salad and a big glass of iced sweet tea.
Top Review by Big Bill in Big D
As I get older I find that I am enjoying more and more meals consisting of a good, thick and hearty soup. Pasta E Fagioli has been a new favorite, and now Pasta E Fagioli Texas Style has found its place in the rotation schedule. The Wal*Mart (Sam's) meatballs worked very well for me and I thoroughly enjoyed them. As for the other ingredients -- I have never had a taste for Great Northern Beans so I substituted Cannelini (white kidney) beans -- and added some oregano, thyme, and a pinch of red pepper flakes. With a nice crusty bread, this makes a very filling and satisfying meal. Since this was a trial run, I reduced the recipe by half -- but I did use the full can of both types of beans. After my wife and I had very nice sized bowls for lunch I estimate we will have two more meals from this half batch. It is really a budget-stretcher! Thanks TxBluebonnet for experimenting and sharing the results.
- 2 -3 dozen italian seasoned meatballs (I like the frozen ones from Walmart)
- 2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, julienned
- 2 cloves garlic, minced
- 2 (14 1/2 ounce) cans Italian-style diced tomatoes
- 1 (15 ounce) can pinto beans (with liquid)
- 1 (15 ounce) can great northern beans (with liquid)
- 1 (15 ounce) can tomato sauce
- 1 1⁄2 cups V8 vegetable juice
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 2 teaspoons italian seasoning
- 1⁄2 teaspoon ground black pepper
- 1⁄2 lb ditali pasta or 1⁄2 lb other very small shell pasta
Directions See How It's Made
- Heat oil in dutch oven.
- Add onion, carrots, celery and garlic and saute for 10 minutes or until vegetable are tender crisp.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 1 1/2- 2 quarts of boiling water over high heat.
- Cook for 10 minutes or until past is al dente, or slightly tough.
- Add the pasta to the pot of soup.
- Simmer for 5-10 minutes and serve.