With the cooler days coming upon us (yes even here in Florida), we enjoy making soup for a main course. Here is my version of Pasta E Fagioli
Pasta E Fagioli
1 lb ground beef (I use ground turkey meat)
1 onion (chopped)
2 carrots (grated)
2 stalks celery (chopped)
2 garlic cloves (minced)
1 (14.5 oz) can Diced Tomatoes with Basil, Garlic & Oregano
1 (15 oz) can Red Kidney beans (drain but don't rinse)
1 (15 oz) can Cannellini beans (white kidney beans, drain but don't rinse)
1 (15 oz) can tomato sauce
28 oz Chicken stock
1/2 cup water
1 teaspoon vinegar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
Ditali pasta (1 cup dry)
1. Brown meat over medium heat, drain off fat. Place in stock pot
2 Saute onion, carrots, celery and garlic for 10 minutes. Add to stock pot
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes, boil pasta according to directions, drain and add pasta to pot of soup
5 Simmer for 10 minutes.
You can add more chicken stock for more broth if desired.
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