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Pasta E' Fagioli Soup

 

59

Yield

1

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 3979g (140.4 oz)
Amount per Serving
Calories 561530% of calories from fat
 % Daily Value *
Total Fat 186g 286%
Saturated Fat 61g 307%
Trans Fat 0g
Cholesterol 781mg 260%
Sodium 5825mg 243%
Total Carbohydrate 196g 196%
Dietary Fiber 161g 643%
Sugars g
Protein 812g
Vitamin A 783% Vitamin C 156%
Calcium 200% Iron 501%
* based on a 2,000 calorie diet How is this calculated?

 

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