"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pasta Fagioli Recipe

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

Vicky Raphael
Added: Sunday, January 25, 2009


2 cloves garlic, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 lb. ground beef
2 tsp. olive oil
2 c. beef broth
32 oz. diced tomatoes (or 2 quarts)
16 oz. kidney beans
16 oz. cannoloni (white) beans
pinch oregano
pinch basil
pinch red pepper (I use cayenne *almost 1/2 tsp.)
salt and pepper to taste
1 c. (dried) Ditalini (small tubes) macaroni
*add vegetables as you want...example: small zucchini

In large pot brown the ground beef. Drain the grease from the pot before moving onto the next step.
To the pot with the meat, add the olive oil and heat. Saute' the carrots, garlic, onion and celery.
When the onion is translucent, add tomatoes and beef broth and bring to a boil.
Add spices, salt, pepper, red crushed pepper (*cayenne pepper), oregano and basil. Simmer for 45 minutes.
Add red and white beans to pot.
In a separate pot, cook 1 dry cup of pasta per package direction, aldente'. Add cooked pasta to pot and stir in.

Scoop out a bowl full and eat!

Personal Notes:
Personal Notes:
*Vicky on motorcycle.

This Pasta Fagioli recipe is delicious and one of my very favorite recipes given to me by my very good friend/sister Vicky Raphael. We worked together at Fort Vancouver Regional Library for years.She has since moved on and now works for Pierce County Library. I miss her and when I want to reflect on some of the fond memories of her and the laughter we have shared I will mix up this soup and "scoop up a bowl full and eat!" You don't have to be "Born" into a family to be considered a sister...

*Great served with garlic bread. Fresh, grated parmesan cheese is an excellent topping to be sprinkled on the soup before serving.




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