"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta E Fagioli Recipe

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

Contributor:  
Contributor:  
Karen Jacobs

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. 93% lean ground beef
2 cloves of crushed garlic
1 medium onion - diced
1 c. matchstick carrots
1 c. diced celery
2 cans diced tomatoes
1 1/2 c. vegetable juice
15 oz. can red kidney beans
15 oz. can Great Northern beans
1 tbsp. white vinegar
1 1/2 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. black pepper
1/2 tsp. dried thyme
1 c. uncooked Ditalini pasta

Directions:
Directions:
Coat a large sauce pot with olive oil flavored cooking spray and heat over medium-high heat. Brown the ground beef, stirring to break it up, until cooked through and no longer pink. Drain off the drippings. Add garlic, onion, carrot and celery to the pot. Cook, stirring, 5-6 minutes or until vegetables are tender. Add the remaining ingredients, except the pasta. Reduce heat to low and simmer for 1 hour. When there is just 10 minutes of cooking time left, prepare the pasta as package directs for al dente noodles; drain. Add pasta to soup and simmer for an additional 5-10 minutes. Serve immediately with garlic sticks and salad. Serves 8.

 

 

 

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