Tuesday, March 5, 2013

Pasta e Fagioli- YUMMY!

     It's a cold and rainy day here in North Carolina, very rainy. We had dinner at Michael's parent's house tonight; pot roast, green beans, and mashed potatoes. The mashed potatoes were rich and creamy, the roast was tender and juicy. Dinner was absolutely delicious; sometimes it's nice not to cook dinner and just enjoy it with family. Even though I didn't cook dinner, I still have a recipe to provide you with that is one I'm sure you will enjoy! It's absolutely perfect for cold and rainy days and is very tasty.
     Whether you like Italian flavors or Italian restaurants, this dish is sure to please! The acid of the tomatoes balances perfectly with the herbs, beans, and pasta. Choose whichever cut of pasta you prefer, but I will recommend choosing a short cut pasta and I chose rotini because there's something about those little twists that I absolutely adore! 

Pasta e Fagioli
Yields: 6-8 servings

1 lb. ground beef
1 medium onion, diced
3 stalks celery, chopped
1 medium carrot, chopped
2 cloves garlic, minced
2 (14.5oz.) cans diced tomatoes, undrained
1 (15oz.) can tomato sauce
1 1/2 c. vegetable juice
1 tbsp. vinegar
1 1/2 tbsp. salt
1 tbsp. oregano
1 tbsp. basil
1 can red kidney beans, rinsed and drained
2 cans beef broth
1/2 pound pasta al dente, uncooked

Start with browning 1 pound of ground beef in a large stock pot over medium high heat, drain excess fat.  Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes. Add diced tomatoes, tomato sauce,  vegetable juice, vinegar, salt, oregano, basil, pepper and thyme. Simmer for an additional 10 minutes. Add the kidney beans and bring to a boil. Reduce heat and simmer for 1 hour then add 1/2 pound of pasta cooked al dente. Simmer 10 more minutes and serve.

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 289.0
  • Total Fat: 10.4 g
  • Cholesterol: 34.0 mg
  • Sodium: 1,823.9 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 5.5 g
  • Protein: 15.8 g

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