1 1/2 oz uncooked pasta, small shell variety about 1/2 cup
15 1/2 canned great northen beans, rinsed and drained
3 Tbsp parmesan cheese
1/2 tsp black pepper, freshly ground
Instructions
Heat the oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery
and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add
the ground beef and cook stirring occasionally, until browned, about 5 minutes. Stir in the
chili powder, cook 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and
simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has
evaporated, about 10 minutes.
Stir in the broth and pasta; bring to a boil. Reduce the heat and simmer, partially
covered,until the pasta is tender and the soup thickens slightly, about 8 minutes. Add the
beans and heat through. Remove from the heat, then sprinkle with the cheese and pepper.
Yields generous 1 cup per serving.
This hearty pasta-and-bean soup is a favorite at Italian restaurants.
I like to dice any vegetables on hand including mushrooms, zuchinni, peppers etc. I like to
make a double batch generally I have a pound of ground beef. I double the amount of
tomatoes.
NUTRITION- Calories ~220/serving
Originally Submitted
8/16/2011
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