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Pasta e Fagioli

Recipes »  Soups, Stews and Chili  »  Beans and Legumes

Great recipe found on Food.com - Ive added beef and made some minor changes.

Yield: 6 Servings Ready in 1 hours, 30 minutes

Cuisine: ItalianMain Ingredient: Beef

(5, 1) 100% would make again (reviews)

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Servings          
Original recipe makes 6 Servings
1 lbGround beef
2 tablespoonExtra virgin olive oil
1 tablespoonGarlic; minced
2 cupsOnion; chopped
2 cupCarrot; sliced
1 cupCelery; sliced
1 cupred pepper; chopped
1 tablespoonsbasil; dried (or 1/4 cup chopped fresh)
2 teaspoonOregano; dried
1 teaspoonRed pepper flakes
salt and pepper to taste
32 ouncesBeef stock
1 1/2 cupsnoodles; small (shell)
1 14 oz canred kidney beans; 14 oz
1 14 oz canwhite kidney beana; 14 oz
1 28 oz canplum tomato; italian style

Pasta e Fagioli Preparation

1 Heat oil in a large heavy saucepan or Dutch oven.

2 Add garlic & veggies and cook, stirring constantly, for a few minutes until onions are translucent. Stir in spices.

3 Add half of the ground beef until it is browned and then the other half. Add tomatoes with their liquid & beef stock.

4 Bring to a boil, reduce heat and simmer for 30 minutes.

5 Stir in beans and simmer for another 20 minutes.

6 Cook Pasta separately and put drained noodles in soup bowls. This way the noodles wont get mushy in the soup for leftovers.

7 Ladle into soup bowls & top with a few shavings of Parmesan.

Read more: http://www.food.com/recipe/pasta-e-fagioli-80544#ixzz1kxn1EjGr

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    • Calories Per Serving: 685
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    Pasta e Fagioli Reviews

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    1 years, 3 months, 2 weeks, 4 days, 6 hours, 33 minutes ago

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