Pasta E Fagioli
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
This is a rich, hearty, fragrant soup/stew that is really nice for a cold winter day. I wait for the Antarctic wind come roaring through, happens about 5 times a year, pull on my sweater and make this. The name doesn’t say soup or stew, but it is.
Ingredients
- • 1 lb. (500g) ground beef. shopping list
- • 1 cup diced onion. shopping list
- • ½ cup julienned carrot. shopping list
- • 1 cup celery, chopped. shopping list
- • 2 garlic cloves, minced. shopping list
- • 4 cups seeded and diced tomatoes. Can sub 2 cans. shopping list
- • 2 cups red kidney beans, ½ cup juice. Can sub 1 can. shopping list
- • 2 cups great northern beans, ¼ cup juice. Can sub 1 can. shopping list
- • 1 (15 ounce) can tomato sauce. (450ml.) shopping list
- • 1 (12 ounce) can V8 vegetable juice. (350ml) shopping list
- • 1 tsp. red wine vinegar. shopping list
- • 1 1⁄2 tsp. salt. shopping list
- • 1 tsp. oregano. shopping list
- • 1 tsp. basil. shopping list
- • 1⁄2 tsp. pepper. shopping list
- • 1⁄2 tsp. thyme. shopping list
- • 12 oz. (350g) ditali pasta (shells). shopping list
How to make it
- 1. Brown beef in a large stock pot over medium heat-drain off fat.
- 2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
- 3. Add remaining ingredients, except pasta, and simmer for 1 hour.
- 4. After 50 minutes boil pasta to al dente.
- 5. Drain well.
- 6. Add pasta to the large pot of soup and simmer for 10 minutes.
- This just cries out for some great bread or begets See Photo. and a bottle of dry red. See Photo
People Who Like This Dish 1
- twill10 Cape Girardeau, MO
- elgourmand2 APia, Samoa
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