Hearty Pasta Fagioli
TOTAL TIME: Prep: 40 min. Cook: 40 min.
YIELD: 24 servings (7-1/2 quarts).
Here's a convenient spin on a classic Italian favorite. Spaghetti sauce and canned broth form the flavorful base. —Cindy Garland, Limestone, Tennessee
Ingredients
-
2 pounds ground beef
-
6 cans (14-1/2 ounces each) beef broth
-
2 cans (28 ounces each) diced tomatoes, undrained
-
2 jars (26 ounces each) spaghetti sauce
-
3 large onions, chopped
-
8 celery ribs, diced
-
3 medium carrots, sliced
-
1 can (16 ounces) kidney beans, rinsed and drained
-
1 can (15 ounces) cannellini beans, rinsed and drained
-
3 teaspoons minced fresh oregano or 1 teaspoon dried oregano
-
2-1/2 teaspoons pepper
-
1-1/2 teaspoons hot pepper sauce
-
8 ounces uncooked medium pasta shells
-
5 teaspoons minced fresh parsley
Directions
-
1.
In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef and drain off grease. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce.
-
2.
Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, until pasta is tender, 10-14 minutes.
Nutrition Facts
1-1/4 cups: 212 calories, 6g fat (2g saturated fat), 20mg cholesterol, 958mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 14g protein.
© 2024 RDA Enthusiast Brands, LLC