Monday, December 14, 2009

Pasta e fagioli

2 tablespoons vegetable oil
1 pound ground beef
1 onion, diced
3 carrots, diced
3 celery stalks, diced
8 ounces shell noodles
28 ounces diced tomatoes
1 jar spaghetti sauce
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
5 cups beef broth
1 1/2 teaspoons oregano
1 1/4 teaspoons black pepper
2 1/2 teaspoons dried parsley

Make It:
Heat a large skillet over med high heat, add ground beef and break up with a spoon while it browns. Heat a large soup pot over medium heat, add vegetable oil, add onion, carrots, and celery to pan. Once beef is browned throughout, drain of grease and add to pot with vegetables. Stir to combine and add tomatoes to pot. Simmer for ten minutes. Add all the other ingredients to the pot, stir to combine. Bring to a boil, reduce heat, simmer uncovered for 45 minutes, stirring occasionally. Enjoy!

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