PASTA E FAGIOLI ENJOY DAN

                                  PASTA E FAGIOLI by CHEF DAN:

Serves 8

INGREDIENTS:

1 pound ground beef

1 onion, diced

1 carrot, julienned

3 stalks celery, chopped

3 garlic cloves, minced

10 crimini mushrooms, sliced

2 (10.5 Oz) cans RO*TEL tomatoes with green chilies

1 (15 Oz) can black beans, with liquid

1 (15 Oz) can red kidney beans, with liquid

1 (15 Oz) can tomato sauce

1 (12 Oz) can lite V/8 juice

1 tablespoon EACH red wine vinegar, and sriracha

1 teaspoon EACH dried oregano, basil, and tarragon flakes

1/2-pound ditalini pasta

1/2-head escarole, leaves torn into 2-inch pieces

DIRECTIONS:

1.   Brown the ground beef in a stock pot over medium-heat.

2.   Drain off most of the fat.

3.   Add onion, and next 5 ingredients and sauté for 10 minutes.

4.   Add remaining ingredients, except pasta and escarole.

5.   Lower heat and simmer for 1 hour.

6.   About 50 minutes into simmering, cook pasta in about 2 quarts of salted water.

7.   Bring to a boil over high-heat, throw in the pasta and cook for 10 minutes or until al dente.

8.   Add pasta to the soup along with the escarole and simmer for 5-10 minutes more.

ENJOY DAN:                                            HALLELUJAH!!