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
- Brown ground beef, celery and onion until meat is no longer pink. Drain.
- Bring chicken stock to simmer. Add meat mixture, spaghetti sauce, beans and macaroni. Simmer until mac is al dente.
- Add red pepper flakes if you want. Sprinkle with grated parmesan cheese.
- Serve with garlic toast. Yum!