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Author Message
CheeseBall
Post subject: Kathy's Pasta E Fagioli  PostPosted: Jul 24, 2006 - 08:57 PM





Sergeant Major
Yield: 10 (1-cup) servings

1 pound 96-percent-lean ground beef

1 tablespoon minced garlic

1 cup chopped onion

1 cup sliced celery

1 cup sliced carrot

2 (14.5-ounce) cans regular or reduced-sodium Italian-style diced
tomatoes

1 (15-ounce) can navy beans or other white beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 (15-ounce) can regular or reduced-sodium tomato sauce

1 (11.5-ounce) can regular or reduced-sodium vegetable juice (such as
V-8)

3 cups beef broth

1 cup water

1 tablespoon white vinegar

1/2 cup chopped fresh parsley

1/2 teaspoon dried thyme leaves

1/2 teaspoon ground black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

2 ounces uncooked Barilla Plus pasta

Brown beef in a large nonstick saucepan over medium-high heat, adding garlic
just before beef is cooked through. Add onion, celery and carrot; cook about 5
minutes.

Add tomatoes, beans, tomato sauce, vegetable juice, broth, water, vinegar,
parsley, thyme, pepper, basil and oregano. Cover saucepan; lower heat and
simmer about 45 minutes, stirring every 5 to 10 minutes.

Meanwhile, cook pasta according to package directions until just tender. Drain;
set aside.

Stir cooked pasta into soup; simmer 15 minutes more.

Per serving: 223 calories; 3g fat (12 percent calories from fat); 1g
saturated fat; 27mg cholesterol; 17.5g protein; 31.5g carbohydrate; 9g sugar;
8.5g fiber; 914mg sodium; 12mg calcium; 753mg potassium.


Cheese Cool (2)


                    
Cook, or be cooked. Have a nice day. Smile
 
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