It's been many months since my last post. We've had some illness issues with a member of our little group and things have slowed down. But I do want to share a great recipe that I made today. It makes 9 quarts and so I froze some.
Pasta E Fagioli
For those who are fans of Olive Garden, I've found a knock off recipe for their Past E Fagioli soup. One of the great things is that it is one of their less fat and calorie laden menu items. Another great thing is that I'm able to adjust the spices to our tastes. Here is the recipe. I hope you try it and enjoy it as much as we did.
Pasta E Fagioli
INGREDIENTS
3 tsp. oil
2 lbs. ground beef
12 oz. onion, chopped
14 oz. carrots, slivered
14 oz. celery, diced
48 oz. tomatoes, canned, diced
2 c. cooked red kidney beans
2 c. cooked white kidney beans
88 oz. beef stock
3 tsp. oregano
2 1/2 tsp. pepper
5 tsp. parsley, (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. spaghetti sauce
8 oz. dry shell pasta, or other pasta
PREPARATION:
Saute beef in oil in large (10-qt.) pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.
This recipe may be divided for smaller families needs.
Nutrition:
per cup 219 calories, 9g fat, 24 g carbohydrates, 10g protein.
This recipe is from CDKitchen http://www.cdkitchen.com/
We are not "hot" lovers in our house, so I made some adjustments in the recipe. A few turns of the pepper mill, not 2 1/2 tsp of pepper and NO Tabasco sauce. I also used a quart plus one pint of our home canned spaghetti sauce. I also didn't make a big deal of the "sliced, slivered, chopped" directions for the carrots onions and celery. I used my food processor blade and chopped everything the same. I did them separately, as all 3 wouldn't fit in the bowl of the processor. It made short work of that tedious part of the preparation. I also used dried parsley, not fresh.
Please give feedback and tell me if you like this recipe.
1 comment:
Wow, that was the BEST soup I've had in a long time! So yummy and the kids loved it! I pretty much made the recipe exactly as it said, but I cut it in half. I don't have a pot big enough to make the full batch! But we still have a ton of left overs. I will definitely be making this on a regular basis. Thanks mom!
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