Friday, November 5, 2010

Um, um good!

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.


Please check out the other fabulous recipes at Remodelaholic.


Ruth said...

Jocelyn, just stopped by to say hi... Pasta E Fagioli, i'm hearing it for the first time. thanks for the recipe.


Julia said...

That sounds yummy!!!!

Stefanie said...

YUM! Thanks for sharing. Pasta E Fagioli is my favorite soup.

Marydon said...

Love your 'history' write & this looks sooo deelish! on these cold, yup! cold, days.

Sorry I've been remiss but things are getting better for me, I'm just catching up now.

Have a lovely PS ~
TTFN ~ Marydon