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

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.

Jan Kaupanger
Added: Tuesday, September 2, 2008


1 pound lean ground beef
3/4 cup chopped onion
3/4 cup chopped celery
2 - 4 cloves garlic, minced
1 - 2 tablespoons sweet basil
1 tablespoon oregano
6 cups chicken broth (canned or homemade)
2 large chicken bouillon cubes
1 (14 oz.) can diced tomatoes
3/4 cup diced carrots
1 1/2 cup small pasta shells, uncooked
1 - 2 small diced zucchini
1 1/2 cups frozen corn
1 (15 oz.) can kidney beans
1 (15 oz.) can white beans
Parmesan cheese

Brown ground beef with onion and celery, drain off any fat. Add garlic, basil, and oregano, cook one minute. Add chicken broth, bouillon cube and tomatoes, bring to boil, add carrots, lower heat, simmer 30 minutes. Add pasta, cook 5 minutes, add zucchini, cook until just barely tender. Add corn and beans and heat through until past and zucchini are soft. Remove from heat to stop cooking. Serve with a sprinkle of grated Parmesan cheese.

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