"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Pasta Fagioli Recipe

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This recipe for Pasta Fagioli, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Hale
Added: Tuesday, October 23, 2007


1 lb. lean ground beef
3/4 c. chopped onion
3/4 c. chopped celery
2 - 4 cloves minced garlic
1 - 2 tbsp. sweet basil
1 tbsp. oregano
6 cups chicken broth
2 cubes chicken bullion
1 14 oz. can diced tomatoes
3/4 c. diced carrots
1 1/2 cups small pasta shells
1 - 2 small zucchini diced
1 c. frozen corn
1 15 oz. can kidney beans
Parmesan cheese

Brown ground beef with onion and celery, drain off any fat. Add garlic, basil and oregano cook 1 minute. Add chicken broth, bullion cubes, and tomatoes, bring to a boil. Add carrots, lower heat, simmer 30 minutes. Add pasta, cook 5 minutes, add zucchini, and cook until just barely tender. Add corn and beans, heat through until pasta and zucchini are soft. Remove from heat to stop cooking.

Personal Notes:
Personal Notes:
This can be served with a sprinkle of grated Parmesan cheese.




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