Pasta E Fagioli With Beef
|Ground beef sirloin||12 Ounce|
|Defatted beef stock/Low-sodium beef broth||2 1⁄2 Cup (40 tbs)|
|Dried italian seasoning||1 1⁄2 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Elbow macaroni||1⁄2 Cup (8 tbs)|
|Canned low sodium stewed tomatoes||16 Ounce, cut up, with juice (1 Can)|
|Canned kidney beans||16 Ounce, drained, rinsed (1 Can)|
In a large saucepan, cook the ground beef over medium heat about 5 minutes or until browned, stirring occasionally.
Drain in a strainer or colander, then transfer to a large plate lined with three layers of paper towels.
Blot with additional paper towels.
Return the beef to the saucepan.
Stir in the stock or broth, Italian seasoning, onion powder and garlic powder.
Cover and bring to a boil.
Stir in the macaroni.
Return to a boil, then reduce the heat.
Cover and simmer for 8 minutes or until the macaroni is just tender.
Stir in the tomatoes (with juices) and kidney beans.
Return to a boil to heat through.