Hearty Pasta Fagioli | Recipe Cart
Here's a convenient spin on a classic Italian favorite. Spaghetti sauce and canned broth form the flavorful base. —Cindy Garland, Limestone, Tennessee
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Cooking tools:
- Stockpot
- Stove
- Wooden spoon
- Colander
- Chef's knife
- Cutting board
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
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