I love the pasta e fagioli that Zach's mom makes. I always ask for it whenever she's taking requests for dinner. Pasta, beans, and vegetables ... what's not to like? :) I'll have to ask for her recipe the next time we're in Portland. But in the meantime, this is our simplified version ...
Ingredients
1lb ground beef
1 small onion, diced
1 cup of diced carrots
3 stalks celery, chopped
4 garlic cloves, minced
2 (14.5oz) cans of diced tomatoes
1 (15oz) can red kidney beans, with liquid
1 (15oz) can great northern beans or cannellini beans, with liquid
1 (15oz) tomato sauce
2 cups beef broth
1 (12oz) can vegetable juice
1 tbsp white vinegar
1 tsp oregano
1 tsp basil
1 tsp parsley
1/2 tsp thyme
salt and pepper
1.5 cup ditali pasta
top with grated Parmesan cheese
Directions
Brown the ground beef and garlic in a deep pot over medium heat. Drain off most of the fat.
Add onion, carrots, and celery and saute for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
Cook pasta separately, add to pot in during the last 10 minutes of cooking.
Serve, topped with Parmesan cheese.
Hope this soup keeps you warm! It's a frigid 15°F here in Indiana today!
No comments:
Post a Comment