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Here is the recipe for Pasta e Figioli - VERY GOOD! FREEZES WELL also.
2# ground beef 1 T. olive oil 1-1/2 cups onions, chopped 2 cups carrots, sliced thin 2 cups celery, diced 1-28 oz. can diced tomatoes 2 cups canned red kidney beans 2 cups canned white kidney beans 2-48 oz cans beef broth 1 T. oregano 2 tsp. pepper 1-1/2 tsp. tabasco sauce 3-16 oz jars of spaghetti sauce 8 oz shell pasta 1 T + 2 tsp. chopped fresh parsley 1) Saute the beef in the oil in a 10 qt. pot until the beef starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes. 2) Drain and rinse the beans and add to the pot. Also add the beef broth,oregano, pepper, tabasco sauce, spaghetti sauce and pasta. 3) Add the chopped parsley. Simmer until the celery and carrots are tender, about 45 minutes. Ladle the soup into bowls. Serves 10 |
forgot to mention, do not cook the pasta beforehand, it will get too mushy if you do.
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Originally Posted by hazeljane
I find the Olive Garden's Pasta f'agiole odd- I always had it as a vegetarian dish. This is my easy recipe:
1 jar of marinara 1 large can of crushed tomatoes 1 pound of small noodles (I use small shells) 2 cans of cannelloni beans dried or fresh oregano and Italian spices to taste. Boil the pasta until al dente. (not quite all the way) pour out most of the water in the pan, but leave an inch or two. add the tomatoes, sauce, strained and rinsed beans and spices to taste. re-heat until all is hot- serve with fresh shredded parmesan or romano cheese. I was married to a musician for 15 years. When I was awakened in the middle of the night to feed traveling musicians- this was the dish- easy, quick, filling and tasty. It also freezes well/ Love the above but isn't the marinara along with tin toms too sloppy? |
Originally Posted by grannypat7925
This one tastes just like Olive Garden's.
1 pound ground beef 1 small onion, diced (approx. 1 cup) 1 large carrot, julienned (1 cup) 3 ribs celery chopped (1 cup) 2 cloves garlic (minced) 2 14.5 oz. cans diced tomatoes 1 15 oz. can red kidney beans (with liquid) 1 15 oz.an great northern beans (with liquid) 1 15 oz. can tomato sauce 1 12 oz. can V-8 juice 1 Tbsp. white vinegar 1-1/2 tsp. salt 1 tsp. oregano 1 tsp. basil 1/.2 tsp. pepper 1/2 tsp. thyme 1/2 pound (1/2 pkg.) ditalini pasta 1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlicv and saute' for 10 min. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. About 50 minutes into simmer time, cook the pasta in 1-1/2 to 2 qts. of boiling water over high heat. Cook for 10 min. or just until pasta is al dente, or slightly tough. Drain. 5. Add the pasta to the large pot of soup and simmer for 5-10 min. and serve. Serves at least 8 |
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