Wednesday, February 5, 2014
Warm Up with Pasta e Fagioli
It is not hard to make, but you do have to chop a lot. You could cut this time down by buying already chopped vegetables, but that would cost more. Depends on how much time you have.
As I was buying the ingredients, tomato sauce was buy one get one and the V-8 large size was on sale (cheaper than the smaller one). So I thought I would make a double batch. Love to put leftovers in the freezer.
So I got out my large Le Creuset pot and started to brown the meat. Added the chopped vegetables to the meat. So far so good. As I was adding the beans, I was starting to wonder.
By the time I hit the liquid, I knew I was in trouble. This pot was not going to hold everything. Get another Le Creuset pot.
Now I have soup everywhere. I hope we like this?
Fortunately, we loved it.
Best part is that I still have more for other cool nights.
Recipe: Print
Pasta e Fagioli
Ingredients:
2 oz. of any small uncooked pasta
1 pound lean ground beef
1 tablespoon minced garlic
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrot
2 (14 ½ oz cans) italian diced tomatoes
15 oz can navy beans, rinsed and drained
15 oz can red kidney beans, rinsed and drained
11 ½ oz V-8 juice
15 oz can tomato sauce
3 cups beef broth
1 cup water
1 tablespoon vinegar1
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon basil
1 teaspoon oregano
Directions:
Bring a large saucepan, half-filled with water to a rolling boil. Add pasta and follow directions on package until cooked al dente. Drain pasta and set aside.
While pasta is cooking, brown beef in a nonstick pot. When it is almost cooked, add garlic, onion, celery and carrot to the beef and let them all cook for about 5 minutes. Add all of the remaining ingredients, EXCEPT for the pasta. Cover and simmer for 45 minutes, stirring every 5-10 minutes. Stir in the pasta and cook for another 15 minutes. Makes 10 one-cup servings.So if you are looking for a great warm me up, stick to our ribs soup, try this pasta e fagioli. However, you may not want to double the recipe, unless you have many to feed or you like left overs.
Labels:
dinner recipes
,
pasta e fagioli
,
recipes
,
soup recipes
,
warm-up dishes
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oh that does look good. That did make a lot but it's nice to have some in the freezer to pull out for a quick meal
ReplyDeleteLooks yummy- I make a vegetarian version. Yep, lots of chopping! Visiting from SYC. Happy Valentine's Day :)
ReplyDeleteI may make this in the coming weekend...thanks for sharing on the Thursday blog hop! Looks so delicious! Hope to see you next week!
ReplyDeleteLooks comforting and delicious.
ReplyDeleteLaura of Harvest Lane Cottage
I just love pasta dishes.
ReplyDeleteComing from Thursday Favorite Things Blog Hop! Come-by my blog!
I haven't made this in a while. Yours looks delish. Thank you for helping to make the Thursday Favorite Things Blog hop so much fun. Big Hugs ♥
ReplyDeleteThis looks so good! I make this soup all the time but your ingredients are so different....V8 juice?! Must try! Pinned!
ReplyDeleteThis is one of my favorite soups. Have never made it myself. Pinning. Thanks for sharing with SYC.
ReplyDeletehugs,
Jann
This sounds like the perfect cold weather meal. I'll definitely be trying it. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
ReplyDeleteStopping by to thank you for sharing at One More Time Events and to let you know you have been featured. Hope to see you at this weeks party…Hugs, Tammy
ReplyDelete