Pasta Fagioli
INGREDIENTS:
1 Cup Ricciole pasta
1 Can OR 2 Cups cooked kidney beans
1 Can OR 2 Cups cooked white beans (Great Northern white beans or cannellini)
1 Lb of ground beef
2 Tbsp of Tuscan Herb Infused Olive Oil
1/2 Cup of onion, diced
1 Cup of carrot, diced
1 Cup of celery, diced
3 cloves of minced garlic
2 Cups chopped tomatoes
3 Cups tomato sauce
2 Tbsp tomato paste
1 tsp dried oregano
2 tsp dried basil
1 pinch of red chili flakes (optional)
Salt & Pepper to taste (or 1 tsp salt, 1/4 tsp pepper)
1 Tbsp Traditional Balsamic Vinegar
Instructions:
Bring a pot of water to a boil, add the pasta and cook it until it is al dente (not too soft, just nice and chewy.) Strain, rinse with cold water and set aside.
Add the Tuscan Herb Olive Oil to your soup pot. Heat on a medium high setting. Once hot, add your ground beef and break up. Cook until nice and browned.
Add the minced garlic, diced onion, carrot, and celery. Also add the herbs and salt & pepper, and chili flakes. Mix in and cook until your vegetables are soft.
Add in the A-Premium Dark Balsamic, kidney and white beans, chopped tomatoes, tomato sauce and paste. Mix well.
Bring to a boil, then turn the head down to medium low and simmer for 20-25 minutes until all vegetables are softened and stewed.
Turn heat to low before adding your pasta. Stir to combine, and let it cook for another 5 minutes.
Serve in bowls, add drizzles of both Tuscan Herb Olive Oil and Traditional Dark Balsamic
Top with grated Parmesano Reggiano cheese and a sprinkle of parsley.
Products Used:
