"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Fagioli Recipe

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This recipe for Pasta Fagioli, by , is from Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef
1 cup diced onion
2 cups chopped carrots
1 cup chopped celery
2 cloves garlic, minced
2 14.5 oz cans of diced tomatoes
1 15 oz. can of light red kidney beans(with liquid)
1 15 oz. can great white beans(with liquid)
1 small can of tomato paste
1 cup water
1 T. white vinegar
6 oz whole wheat small shell pasta

Seasonings:
1 t. oregano
1 t. basil
1/2 t. ground cumin
1/2 t. pepper

Directions:
Directions:
Brown the ground beef in a large pot over medium heat. Drain and set aside. Spray PAM olive oil spray in the same pot and add onion, carrots, celery and garlic. Saute for 10 minutes. Return beef to the pot and saute for 5 minutes, stirring frequently. Add remaining ingredients and seasonings, except pasta and simmer for 2 hours.
Cook the pasta in 2 quarts of boiling water for 8 minutes or until pasta is slightly tough. Drain and add the pasta to the soup. Simmer for 10 minutes and serve.

Number Of Servings:
Number Of Servings:
13 cups
Personal Notes:
Personal Notes:
Weight Watchers: 2.5 points per serving for 1 cup

 

 

 

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