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Composition - Joe's Pasta E Fagiolo:

1. Need 1 lb of Ground beef (grass fed is best or all natural)
2. Need 1 of small onion, diced fine
3. Prepare 1 for carrot, diced
4. Prepare 3 celery stalks, diced
5. Provide 2 clove for garlic, minced
6. Need 2 can (14.5 oz) of can diced tomatoes (Italian style is best)
7. Take can for 15 oz red kidney beans (with liquid)
8. Provide 1 can (15 oz) of great northern beans (with liquid)
9. Take 1 can (15 oz) tomato sauce
10. Need 12 oz V8 original vegetable juice
11. Take 1 tbsp - white vinegar
12. Provide 1 1/2 tsp salt
13. Take 1 tsp of dried oregano
14. Provide 1 tsp for dried basil
15. Make ready 1/2 tsp - pepper
16. Prepare 1/2 tsp dried thyme
17. Get 1 tbsp olive oil, extra virgin
18. Need 2 tbsp of pancetta, diced fine (sub bacon if unavailable)
19. Require 1/2 box or half pound ditali pasta or other pasta small enough for spoon use
20. Give 8 tbsp Fresh shaved parmesan (or to taste)

Joe's Pasta E Fagiolo making process:

1. In stockpot, add the oil & heat on medium
2. Add onion & garlic and clarify for 5 minutes
3. Add ground beef to pot and brown
4. Add carrots and celery and simmer for 10 minutes
5. Add the remaining ingredients except dried pasta
6. Reduce heat and simmer uncovered for 60 minutes, stirring occasionally from the bottom
7. After 30 minutes of simmer time, begin boiling lightly salted water to cook the pasta
8. Cook pasta as directed on box - cooked al dente, stirring often to prevent pasta from sticking
9. Drain pasta after cooking and add to simmering soup mixture
10. Serve in bowls with shaved parmesan placed on top, serve with toasted rustic or garlic bread

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