Monday, March 10, 2008

Pasta E Fagioli

This soup is so delicious, and although it looks like a lot of ingredients (and work) it really isn't too bad. I can whip this up in an hour--cooking time and all. It tastes so delicious with homemade rolls. On the kidney beans...I usually just either pick red or white since one can has two cups in it. Also, it isn't super important to be exact on any of the ingredients. It always turns out no matter what. If I don't buy fresh parsley I use dry too.


1 1/2 teaspoon oil
1 pound ground beef
7 ounces carrot -- slivered or chopped
6 ounces onion -- chopped
7 ounces celery -- diced
24 ounces tomatoes, canned -- diced
1 cup red kidney beans
1 cup white kidney beans
44 ounces beef stock
1 1/2 teaspoon oregano
1 1/4 teaspoon pepper
2 1/2 tablespoons fresh parsley -- chopped
3/4 teaspoon Tabasco sauce
24 ounces spaghetti sauce
4 ounces dry pasta shell macaroni


Saute beef in oil until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 min. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles . Simmer until celery and carrots are tender, about 45 min.

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