Pasta E Fagioli

INGREDIENTS:

1 lb hamburger
1 cup diced onions
1 cup sliced carrots
1 cup chopped celery
2 cloves minced garlic
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can great northern beans, undrained
1 (15 ounce) can tomato sauce
1 (12 ounce) can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon black pepper
1/2 teaspoon thyme
1/2 lb ditali pasta, al dente

DIRECTIONS:

Brown the hamburger, drain off the fat.
Add onion, carrot, celery and garlic and sauté until onion is clear.
(approx 10 minutes).
Add everything else except pasta, and simmer on low for one hour.
Add the pasta and simmer for 5-10 minutes.
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Pasta Con Fagioli

INGREDIENTS:

1 cn Italian white beans; drained

1/2 lb Italian sausage, sweet

1 c Onion; finely chopped

1 tb Garlic; minced

2/3 c Wine, white

16 oz Italian tomatoes, peeled*

1 Bay leaf

1 ts Oregano

1/2 ts Sage

1/2 ts Rosemary, fresh; chopped

2 tb Basil, fresh; chopped

1 ts Tomato paste

1/2 ts Red pepper flakes

Salt; to taste 1 lb Fusilli

DIRECTIONS:

Parmesan Parsley; chopped *Reserve liquid Peel and crumble sausage. Cook in a deep saucepan until it has changed color. If using a lean sausage, you may need to add a tablespoon of olive oil to the pan. Add the onions and garlic and saut‚ until the onions are transparent. Add the wine and let simmer (not quite boiling) for a couple of minutes. Then add the tomatoes, bring to a boil, lower the heat, and add all herbs (except the parsley), tomato paste, pepper flakes, and canned beans, and let simmer while the pasta is cooking. Cook the pasta al dente, drain, and stir into the bean mixture. Toss in the parsley and stir again. Add the Parmesan very gradually, and stir more. Serve immediately.
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Mama’s Pasta Fagioli

INGREDIENTS:

2 tablespoons olive oil
1 medium onion, finely diced
4 slices bacon, diced
1 (16 ounce) can cannellini beans
1 (16 ounce) can whole tomatoes with juice, crushed
1 cup parmesan cheese
16 ounces chicken stock
1 tablespoon fresh parsley, chopped
2 cloves garlic, crushed
salt
crushed red pepper flakes
1 cup ditallini cooked pasta

DIRECTIONS:

Cook bacon until brown and crisp.
Remove bacon from pan.
Saute oil, onion and garlic until browned.
Add chicken stock and tomatoes and bring to a boil.
Lower heat to simmer.
While simmering, add beans and spices.
Simmer another 3-4 minutes.
Add cooked pasta, cheese and bacon.
Serve with more cheese prinkled on top.
Wonderful served with Beer Bread#73440.
Started both the pasta fagioli and bread at 4 o’clock and had dinner by 6.
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