Pasta e Fagioli
|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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Pasta e Fagioli Reviews
I posted this recipe.
1 years, 3 months, 2 weeks, 4 days, 6 hours, 33 minutes ago
There are no tags on this recipe. Log in to add tags.