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Pasta e Fagioli

This recipe is very similar to the one offered in a very popular Italian restaurant which shall remain unnamed. Note that the recipe has been amended to make 9 quarts. What the heck, make it as shown and freeze it for those snowy days ahead…LOL

Pasta e Fagioli
Ingredients
• 1 tsp. oil
• 1 lb. ground beef
• 6 oz. onion, chopped
• 7 oz. carrots, slivered
• 7 oz. celery, diced
• 24 oz. tomatoes: canned, diced
• 1 cup Red kidney beans (I used canned)
• 1 cup white kidney beans (canned)
• 44 oz. beef stock
• 1 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tsp. fresh chopped parsley
• 1 tsp. Tabasco sauce
• 24 oz. spaghetti sauce
• 4 oz. dry pasta shell macaroni
Preparation

Sauté beef in oil in large pot until beef starts to brown.
Add onions, celery and tomatoes and simmer for about 10 minutes. Add beans to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles.
Simmer until celery and carrots are tender, about 45 minutes. Makes 4 quarts of soup.
Notes
Original recipe was doubled to make 9 quarts!! This is a great recipe. Leftovers can be frozen in Ziploc bags for later use.

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on October 26, 2014, in Soups and tagged , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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