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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pasta Fagioli Recipe

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This recipe for Pasta Fagioli is from Still Cooking.....After all these years!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
2 links italian sausage (mild/medium/hot - remove skin)

3-4 stalks celery, chopped
1 onion, chopped
carrots, slivered (optional)

all 16-oz cans:
2 cans italian-style diced tomatoes
2 cans dark red kidney beans
2 cans light red kidney beans
2 cans cannellini beans (white kidney beans)
2-3 cans chicken broth

1 c ditalini pasta (more or less - your preference)
Directions:
Directions:
Brown meat.
Saute vegetables.
Add all canned items (do not drain), veggies, meats in a large stock pot, 8+ quart size..
Heat through.
(Can be placed in the refrigerator so you can skim off fat if you like, then reheat when ready.)
Add the pasta during the last 10 minutes of cooking.

This makes a very big pot - 8+ quarts! Can easily be halved (I've always made the large recipe) - easy to freeze w/o the pasta. When reheating, add more chicken broth and the pasta, cook for 10 minutes for the pasta to cook, or cook it separately and add to the hot soup.
Number Of Servings:
Number Of Servings:
???
Personal Notes:
Personal Notes:
This recipe was given to me by a dear friend, written on the back of a sales receipt with the 'tips' included. I didn't realize how big this would turn out until I assembled everything. I had to buy a bigger pot! But it's nice to just pull a container of soup out of the freezer for a quick meal.

 

 

 

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