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Pasta E Fagioli From Page 43 Of Rosalie Serving Italian Cookbook

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Ingredients
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Celery 1⁄2 Cup (8 tbs), chop
  Carrots 1⁄3 Cup (5.33 tbs), chop
  Onion 1 Medium, chop
  Garlic 2 Clove (10 gm), chop
  Ground beef 1 Pound
  Coarse salt 2 Teaspoon
  Diced tomatoes 28 Ounce
  Cannelloni beans 1 Can (10 oz)
  Red beans 1 Can (10 oz)
  Oregano 1 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Tomato sauce can 1 Can (10 oz)
  Chicken stock 1⁄2 Cup (8 tbs)
  Parsley 1 Teaspoon, chop
  Ditalini 1 Cup (16 tbs)
  Water 3 Cup (48 tbs) (To boil the pasta)
Directions

GETTING READY
1. Turn on the electric skillet at 250 degree.
2. Chop onion, celery, carrots and garlic keep it aside in separate bowls.

MAKING
3. In the skillet sauté the vegetables along with olive oil for 8-10 minutes.
4. In a bowl combine the ground beef along with 1 teaspoon coarse salt and render the meat in a separate skillet.
5. Once the vegetables have softened add the rendered ground meat and cook it together with the vegetables.
6. Add diced tomatoes, cannelloni beans, red beans, oregano, 1 teaspoon coarse salt, ground black pepper, tomato sauce, chicken stock and finally chopped parsley.
7. Simmer everything for 20 minutes on low heat.
8. In the meantime boil the pasta for 8 minutes in water, drain and add it to the soup.
9. Simmer the soup for 5 more minutes.

SERVING
10. Serve the pasta e fagioli hot.

Things You Will Need
Electric skillet

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Ground Meat
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
100 Minutes
Servings: 
6
If you are among those who want to recreate restaurant-like pasta dishes at home, then you will surely find this recipe helpful. This comforting pasta dish has almost everything - so it is going to be a wholesome meal by itself. Watch the video and learn the direction from cookbook author Rosalie Harpole.

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