Pasta e Fagioli Soup
INGREDIENTS
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1/2 pound of ditalini pasta
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2 teaspoons of kosher salt
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1 tablespoon of olive oil
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1 cup of chopped onion
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2 carrots, scraped and diced
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1 rib of celery, chopped
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1 tablespoon of minced garlic
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1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
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2 teaspoons of dried Italian seasoning
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1/2 teaspoon of dried basil
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1/4 teaspoon of dried sage
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1/2 pound of ground chuck
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1 (28 ounce) can of Italian style whole tomatoes, (like San Marzano), crushed
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1 to 2 teaspoons of granulated or brown sugar, optional
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1 quart of vegetable or beef stock or broth
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1 (11.5 ounce) can of original or spicy V-8 vegetable juice
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1 (15.5 ounce) can of cannellini (white kidney) beans, drained and rinsed
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1 (15.5 ounce) can of red kidney beans, drained and rinsed
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Fresh, frozen (10 ounce), or 1 (15 ounce) can of collards, turnip, mustard greens, or spinach, well drained and chopped (thaw if frozen and excess moisture squeezed out), optional
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Kosher salt and freshly cracked black pepper, to taste
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