Soup's on

Jerry’s Pasta Fazoole

Sauté in a large, heavy pot 1 pound of stew beef in 1 inch cubes with three tablespoons of good quality olive oil until brown.

Add two-three chopped onions (big ones)
1 cup or more of chopped celery
1 cup or more shredded carrots

continuing sautéing for about 10-15 minutes over low heat. Add olive oil if needed.

Add 1 can of diced tomatoes
1 can of drained red kidney beans
1 can of drained white kidney beans
three cans of beef broth
1 can of plain tomato sauce
1 12 oz can of V-8 juice
6 to 8 ounces of good red wine (plus 4 for the cook)

8-10 grinds of black pepper
oregano to taste
a bunch of chopped parsley
two bay leafs
Several goodly shakes of Tabasco sauce

Simmer the soup for two hours or more. Add a half pound of pasta (I use small shells) Cook another half hour. Turn off heat and let sit all afternoon.

Hours later reheat and serve with crusty French bread, an Italian salad, and red wine.

Yummy!