Pasta E' Fagioli Soup
Yield
1 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
vegetable oil
|
|
| 2 | pounds |
ground beef
|
|
| 12 | ounces |
onions
chopped |
|
| 14 | ounces |
carrots
slivered |
|
| 14 | ounces |
celery
diced |
|
| 1 ½ | quarts |
tomatoes, canned
diced (48 ounces) |
*
|
| 30 | ounces |
red kidney beans
canned |
|
| 48 | ounces |
white kidney beans, canned
|
|
| 2 ¾ | quarts |
beef stock
(88 ounces), prefer veal stock if possible |
*
|
| 3 | teaspoons |
oregano
|
|
| 2 ½ | teaspoons |
black pepper
|
|
| 5 | teaspoons |
parsley leaves
fresh chopped |
|
| 1 ½ | teaspoons |
red hot pepper sauce
|
|
| 1 ½ | quarts |
spaghetti sauce
(48-oz) |
*
|
| 1 | x |
pasta shells
or elbow |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 907.2 | g |
ground beef
|
|
| 346.8 | ml/g |
onions
chopped |
|
| 404.6 | ml/g |
carrots
slivered |
|
| 404.6 | ml/g |
celery
diced |
|
| 1.5 | quarts |
tomatoes, canned
diced (48 ounces) |
*
|
| 867 | ml/g |
red kidney beans
canned |
|
| 1387.2 | ml/g |
white kidney beans, canned
|
|
| 2.8 | quarts |
beef stock
(88 ounces), prefer veal stock if possible |
*
|
| 15 | ml |
oregano
|
|
| 13 | ml |
black pepper
|
|
| 25 | ml |
parsley leaves
fresh chopped |
|
| 7.5 | ml |
red hot pepper sauce
|
|
| 1.5 | quarts |
spaghetti sauce
(48-oz) |
*
|
| 1 | x |
pasta shells
or elbow |
*
|
Directions
Sauté beef in oil in a large 10-qt. pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
Drain and rinse beans and add to the pot.
Also add beef stock, oregano, pepper, hot sauce, spaghetti sauce, and noodles.
Simmer until celery and carrots are tender, about 45 minutes.
