Pasta e Fagioli

Pasta e Fagioli

Ready in 1 hour

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

Tip: Another recipe with the exact-same name "Pasta e Fagioli" ranks higher.

5 avg, 1 review(s) 100% would make again


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1 lb Ground beef
2 tablespoon Extra virgin olive oil
1 tablespoon Garlic; minced
2 cups Onion; chopped
2 cup Carrot; sliced
1 cup Celery; sliced
1 cup red pepper; chopped
1 tablespoons basil; dried (or 1/4 cup chopped fresh)
2 teaspoon Oregano; dried
1 teaspoon Red pepper flakes
salt and pepper to taste
32 ounces Beef stock
1 1/2 cups noodles; small (shell)
1 14 oz can red kidney beans; 14 oz
1 14 oz can white kidney beana; 14 oz
1 28 oz can plum tomato; italian style

Original recipe makes 6 Servings



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.

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Added on Award Medal

Pasta e Fagioli photo by Rtaylor768 Rtaylor768

Calories Per Serving: 685 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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