Mom’s Pasta Fagoli

• 1 pound sweet Italian sausage
• 1 pound ground beef
• 2 teaspoons fresh garlic paste
• 1 package frozen chopped onions
• 1/2 bunch celery, sliced
• 1 package shredded carrots
• 2 (32-ounce) containers of chicken stock (low salt)
• 1 (8-ounce) can V 8
• 2 (15-ounce) cans cannellini beans, rinsed, well drained, divided
• 1 (15-ounce) can red kidney beans, rinsed, well drained
• 1 (32-ounce) can petite diced tomatoes (low salt)
• 1 teaspoon pepper
• 2 teaspoons Italian seasoning
• A few dashes of red pepper flakes
• 1 1/2 cups (12 ounces) small pasta
• Parmesan cheese, shredded, as a garnish

1. In a large pot, brown the onions, garlic, Italian sausage and ground beef. Drain grease.
2. Add the celery, carrots, and stock.
3. In a food processor, blend the V 8 with 1 can of the cannellini beans until smooth. Pour the mixture into the pot then add the remaining cannellini beans and kidney beans.
4. Add diced tomatoes and seasonings. Over medium high heat, cook until the vegetables are soft. Bring to a boil. Add the pasta and cook until done.
5. Serve with grated Parmesan cheese.

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