Thursday, January 8, 2009

Pasta e Fagioli

This recipe is from Shannon, one of my oldest friends and one of the best cooks around. She's also insanely busy, with one husband, three kids, one dog, and a million responsibilities. This is her version of a fantastic weeknight soup.

Start to finish: About 30 minutes
Yield: 6 servings

Pasta e Fagioli
1 lb. ground beef
3 stalks celery, sliced
1/2 large onion, fine dice
1 cup shredded carrots
8 cups chicken stock
1 jar spaghetti sauce
1 can kidney beans, rinsed and drained
1 cup macaroni
crushed red pepper flakes to taste, if desired
  1. Brown ground beef, celery and onion until meat is no longer pink. Drain.
  2. Bring chicken stock to simmer. Add meat mixture, spaghetti sauce, beans and macaroni. Simmer until mac is al dente.
  3. Add red pepper flakes if you want. Sprinkle with grated parmesan cheese.
  4. Serve with garlic toast. Yum!

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