Hearty Pasta Fagioli
“Here’s an Italian favourite made easier by using prepared spaghetti sauce and canned broth for the flavourful base.” —Cindy Garland, Limestone, Tennessee
| Servings | Prep Time | Cook Time |
| 24servings (7-1/2 quarts)) | 40minutes | 40minutes |
| Servings | Prep Time |
| 24servings (7-1/2 quarts)) | 40minutes |
| Cook Time |
| 40minutes |
Ingredients
- 2 lb ground beef
- 6 cans beef broth 14-1/2 ounces each
- 2 cans diced tomatoes undrained, 28 ounces each
- 2 jars spaghetti sauce 26 ounces each
- 3 large onions chopped
- 8 celery ribs diced
- 3 medium carrots sliced
- 1 can kidney beans rinsed and drained, 16 ounces
- 1 can cannellini beans rinsed and drained, 15 ounces
- 3 tsp minced fresh oregano or 1 tsp dried oregano
- 2-1/2 tsp pepper
- 1-1/2 tsp hot pepper sauce
- 8 oz uncooked medium pasta shells
- 5 tsp minced fresh parsley
Portions: servings (7-1/2 quarts))
Units:
|
Ingredients
Portions: servings (7-1/2 quarts))
Units:
|
Instructions
- In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce.
- Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, until pasta is tender, 10-14 minutes.
Recipe Notes
Nutrition Facts
1-1/4 cups: 212 calories, 6g fat (2g saturated fat), 20mg cholesterol, 958mg sodium, 25g carbohydrate (8g sugars, 5g fibre), 14g protein.
