It seems no matter what kind of changes I make to this Pasta Fagioli due to necessity or desire, it turns out awesome.
1 lb ground beef CHANGED TO thinly sliced into bite size pieces of beef tenderloin
1 lb italian sausage CHANGED to 1 lb of beef/venison sausage-thinly sliced
1 C bacon cooked-crumbled
14 ounces baby carrots
1 + C onion chopped
1 C bell pepper chopped
1 1/2 C Chopped Celery-Golly didn't have any added 1 and 1/2 cup finely chopped baby spinach and 1 C of sliced okra
1 quart homestock tomato soup or 1 quart tomato juice
48 oz diced canned tomatos with garlic and basil
2 Cans dark red kidney beans
1 Can light red kidney beans
1 quart Chicken Stock-add as needed to the thickness you want it
Italian seasoning to taste
minced garlic to taste
Kosher Salt- to taste
Pepper-to taste
black olives are totally optional...I just love them.
1 lb ounces dry pasta (salads, shells whatevers)
couple dashes of tabasco
cook beef, sausage, bacon till browned. add veges.
Just start throwing in everything---EXCEPT the pasta. That is last if you are cooking for a long time.
Serve with grated parmesan on top.
If making the soup a day ahead- wait to put in cooked pasta until 1 hour before serving.
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