Pasta Fagioli Soup

INGREDIENTS:

2 tablespoons olive oil

3 strips bacon,coarsely chopped

1 rib celery,chopped

1 onion, chopped

2 cloves garlic,finely chopped

3 cans chicken broth

1 can 15-19 oz cannellini beans,undrained,mashed with — fork

1 can 15-19 oz red kidney beans, drained

1 cup very small past shells or ditalini

salt and black pepper to taste

DIRECTIONS:

In large saucepan or Dutch oven,heat oil over medium heat. Add bacon, carrot, celery, onion, and garlic, Cook 7 to 10 minutes, or until bacon is cooked and vegetables are softened, stirring occasionally. Add chicken broth and white and red kidney beans, bring to a boli over high heat. Add pasta and reduced heat to medium and cook, uncovered 8 to 10 minutes or until pasta is cooked but not mushy,stirring frequently. Taste to test tenderness. Season with salt and pepper
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Pasta Fagioli Ii

INGREDIENTS:

1 md Onion, diced

1/2 c Celery with leaves, diced

1 ea Garlic clove, minced

1 cn Red kidney beans

1 1/2 c Cooked elbow macaroni

4 T Olive oil

DIRECTIONS:

Heat oil, saute onion, garlic, and celery until transparent. Add red kidney beans, heat thoroughly. Add cooked elbow macaroni. Heat through. Serve hot.

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Pasta E’ Fagioli Soup

INGREDIENTS:

3 ts Oil

2 lb Ground beef

12 oz Chopped onion

14 oz Slivered carrots

14 oz Diced celery

1 1/2 qt (48-oz) tomatoes (diced-cann

2 15oz. cans of red kidney bea

1 48 oz. jar white kidney bean

2 3/4 qt (88 oz) beef stock

3 ts Oregano

2 1/2 ts Pepper (black)

5 ts Parsley (fresh chopped)

1 1/2 ts Tabasco sauce

1 1/2 qt (48-oz) spaghetti sauce

DIRECTIONS:

Shell or elbow macaroni nood Saute beef in oil in a 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. Simmer until celery and carrots are tender, about 45 minutes.
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