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Pasta Fagiola Soup in Honor of Super Bowl Sunday

Author: Wes | Filed under: Uncategorized Sunday Feb 6,2011

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Pasta Fagiola Soup

3/4 cup dried great northern or navy beans
3/4 cup pinto beans
3/4 cup red beans

2 tablespoons olive oil
1 large carrot, sliced thin
3 stalks celery, sliced

¼ cup minced onion
28 oz. cans Italian tomatoes, chopped
1 teaspoon garlic powder

2 tablespoon minced garlic
1 teaspoon dried oregano
1 bay leaf

¼ teaspoon celery salt
1 teaspoon dried basil
1 teaspoon dried celery flakes
1/2 teaspoon dried rosemary
3/4 teaspoon salt
1/8 teaspoon ground red pepper

4 cups chicken stock or water

1 lb. cooked Italian or pork sausage

1 1/4 cups small pre-cooked pasta

Pasta Fagoila Soup Recipe and photo - Free-Stationery.comSoak Beans overnight in fridge, making sure to cover them about 3 inches above the beans in water.  The next day:  Drain beans.  In a large pot, sauté carrot and celery in olive oil. Add tomatoes, spices, chicken stock or water and beans. Bring to a boil. Add cooked sausage.  Cover partially, reduce heat and simmer 2-3 hours until beans are tender. Check often and add water if needed.  Add cooked pasta about 20 minutes before serving.

For large crock-pot cooking (if you have a smaller crockpot, cut recipe in half because this fills a large one):  I soak beans over night and then add everything except the pasta and cook on high 6 hours and then turn down for another 2-3 hours longer (depending on your slow-cooker), stirring every couple of hours and adding water if needed.

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