Pasta E Fagioli

Pasta E Fagioli

Ingredients:
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato's, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta
Directions:
Put soaked beans in a large pot, add cold water to cover by at least 3 inches and bring to a boil. Lower the heat and simmer for 2 hours. Transfer half the beans to a food processor and process to a puree.
Heat oil in a large pot, add the sage and garlic and cook 2 minutes; do not burn the garlic. Add the bean puree and 61/4 cups of water; season generously with salt and pepper, and stir in the strained tomatoes. Add the whole beans. Bring to a boil, add the pasta, and cook until al dente, according to instructions on the package — cooked, but still a little chewy. Serve hot, cold or warm.

Per serving: 347 calories; 10 g fat; 1 g saturated fat; no cholesterol; 16 g protein; 51 g carbohydrate; 3 g sugar; 12 g fiber; 103 mg sodium; 100 mg calcium

Adapted from “The Silver Spoon”