Pasta Fagioli

Here's another great cold weather recipe. This one comes from my mom. She was telling me about this and how great it was forever. The way she described it didn't have me running to the store to buy the ingredients, but one day I decided to give it a try...it's now one of my favorites. Topped with Parmesan cheese, it's part pasta dish, part soup and just great comfort food. It's even better the next day!

Ingredients

• 1 lb ground beef
• 1/2 lb hot sausage
• 1 diced onion
• 1 c. chopped celery
• 1 c. diced carrots

• 1 28 oz can diced tomatoes or two 16 oz(I prefer fire roasted)
• 1 15 oz can tomato sauce
• 1 can dark kidney beans(not drained)
• 1 can navy beans(not drained)
• 2 c. water
• 5 beef bullion cubes
• 1 tbsp parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1-2 tsp Italian seasoning

• 1 1/2 cups small dry pasta
• 1 c. frozen green beans or peas

Directions

Wow, this is a big list but don't worry, it's easy! In a large pot combine gr. beef, sausage, onion, celery, and carrots. Brown meat and drain fat. While the meat is browning, cook your pasta in a separate pot, remove and drain just before it's totally cooked(al dente). After you drain the fat from meat, pour into the pot all the canned items, water, bullion and spices. Bring to a boil, then turn down heat and simmer 20 minutes. A few minutes before serving, I add in the cooked pasta and frozen veggies. The longer it sits the more liquid the pasta is going to absorb. This dish is thick and hearty, it is not meant to be very watery like regular soup. Serve with Parmesan cheese and crusty Italian bread.

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