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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

ISABEL'S ACINI PEPE SOUP Recipe

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This recipe for ISABEL'S ACINI PEPE SOUP is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Beef shanks
2 large cans tomato sauce
2 small cans tomato paste
6 large cans water (use tomato sauce can)
parsley, basil and oregano to taste
1 clove garlic minced
salt and pepper to taste
1 cup prepared Acini Pepe Pasta, prepared as directed.
Directions:
Directions:
Boil beef shanks covered with water until tender. Cool. When cool enough to handle, remove meat from shank bone, break up the beef in tiny pieces. Add meat back into broth. Refrigerate overnight. Skim off fat from top of broth.

In large pan add the beef and broth. Stir in all ingredients except the Acini Pepe Pasta. Simmer about 1 hour. You may need to add more water as it cooks down.

Add the prepared Acini Pepe Pasta, bring to a boil and simmer about 5 minutes.
Personal Notes:
Personal Notes:
Top with grated Parmesan cheese. Serve with fresh French Bread.

 

 

 

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