"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pasta e Fagioli (Soup) Recipe

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This recipe for Pasta e Fagioli (Soup), by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ingrid Wuis - Granddaughter in-law of Henry and Grace Boss
Added: Tuesday, July 10, 2007


1 1/2 lbs lean ground beef
1/4 c olive oil
2 c chopped onion
1 c chopped celery
8 garlic cloves, minced
1/2 tsp coarsely ground black pepper
12 c beef consomme
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 1/2 tsp dried thyme
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 tbsp dried parsley
2 cups Ditalini pasta
2 (15 oz) cans kidney beans, drained and rinsed

In large pot, over medium heat, cook beef until no longer pink. Drain and set aside. In the same pot, heat olive oil. Cook onion, celery, garlic, and black pepper until vegetables are tender, 10 minutes. Stir in beef consomme, crushed tomatoes and paste. Season with thyme, basil, oregano, and parsley. Cover, reduce heat, and simmer 1 hour. (Pot can be set on back burner, and kept warm.) About an hour before serving, stir in beef and simmer 15 minutes. Stir in pasta and cook until al dente, 8 to 10 minutes. Stir in beans and heat through, 10 to 15 minutes.




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