Pasta E. Fagioli by Rick

Course : Soups
Serves: 8
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I came up with this recipe as my interpretation of Olive Garden's Pasta Fagioli.


1 pound ground sirloin
1 cup onions, chopped
2 cloves garlic, sliced
1 can tomato paste
1 cup beef broth (canned OK, low sodium)
15 Ounces chopped tomatoes
1 can kidney beans
1 cup broken pasta
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1 teaspoon cumin
1 cup water, left over from cooking pasta
1/2 teaspoon olive oil
1 piece bay leaf

Preparation / Directions:

In a skillet, sauté sirloin in olive oil. Once meat is browned and crispy, add onions. After onions are translucent (clear, ) add garlic and tomato paste. Continue sautéing until tomato paste is a deep red or maroon color. Add chopped tomatoes and juice. beef broth, bay leaf and kidney beans (including liquid.) Reduce to a simmer. In a separate pan, cook pasta in water. When pasta is almost tender, add the entire contents to the soup including water. Continue until pasta is tender. To serve ladle into bowl, garnish with cheese (you could also add fresh parsley or basil if desired.)

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