Easy Pasta e Figioli

By WheretheMagicHappens

Ingredients

• 1 tbsp Oil
• 1 medium Onion, diced
• 3 stalks Celery, diced
• 3 medium Carrots, diced
• 1 lb Ground Round
• 1 28 oz can Diced Tomatoes, undrained
• 1 can White Beans - Cannellini, Great Northern or Navy, rinsed and drained
• 1 can Small Red Beans - Pinto are fine, rinsed and drained
• 2 cups Broth - Chicken or Beef
• 4 cups V-8 Vegetable Juice, plus more if needed
• Italian Seasoning to taste - Basil, Oregano, Fennel, Parsley
• 1 tsp Pepper
• 1 jar Trader Joe's Roasted Garlic Spaghetti Sauce
• 1 cup Dry Pasta, Ditalini or Shell

Preparation

Step 1

In a large pot or dutch oven, add the oil and diced onion and cook over medium heat for about 3-4 minutes. Add the celery and carrots. Turn the heat down to low and cover with the lid, cooking for about 5 minutes until tender crisp.

Turn heat to medium and add the ground round, breaking into chunks. Saute until meat is cooked. Add remaining ingredients and simmer for about 30-45 minutes, or until the pasta is cooked. Add more V-8 if needed.