John's brother sent this recipe to Hannah for her cookbook project.  It originally called for 1/4 pound of ham or bacon but we used beef instead.  It also called for cannellini beans.  I don't even know what those are.  I do not like very many varieties of beans so we used a simple can of pork and beans.  Tasted great!  Also, we used a spiral pasta.

 Pasta Fagioli

• 1 pound lean ground beef
• 2 Tablespoons olive oil
• ½ cup chopped onion
• 1 rib of celery, chopped and the leaves, chopped
• 3 cloves minced garlic
• 1 teaspoon coarsely ground black pepper
• 2 cups of water and 2 bullion cubes
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon dried parsley
• 2 cups ditalini pasta
• 1 (15 ounce) can pork and beans

DIRECTIONS

1. In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
2. In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
3. Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

I’m so glad you came by today! ~ KarenW ~


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