Friday, January 7, 2011

3 Bean Pasta Fagioli

yield: 10-12 servings
1 lb lean ground beef
1 small onion, diced
3 carrots, finely diced
3 stalks of celery, finely diced
1 can of garbanzo beans, drained
1 can of pinto beans, drained
1 can great northern beans
1 28oz can diced tomatoes
3 cups beef stock
1 12oz jar of tomato sauce
1 cup whole wheat pasta- elbows or other small shape
1 Tbsp Italian seasoning
salt and pepper to taste
3 shakes hot sauce

Brown ground beef in a skillet, drain and transfer to a soup pot. Add in all remaining ingredients and bring to a boil. Add pasta and cook uncovered for 15-20 minutes until soup thickens to desired consistency. Serve with grated Parmesan cheese.

Nutrition Information: Serving Size- 1 cup. Calories 266, Fat 4.6g (Saturated Fat 1.6g) Cholesterol 37 mg, Sodium 702 mg, Carbohydrates 35.2g, Fiber 7.6g, Protein 21.3g

This printable recipe from