Pasta e Fagioli

Makes: 
8 servings, approximately 1 12 cups (210g) each
Utensil: 
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
3 Qt./2.8 L Perforated Basket
7 Qt./6.6 L Roaster with Cover
Rate Recipe: 
Contributed By: 
Tracey Sweeney

Ingredients

Recipe Description: 

This is a great pasta recipe to prepare the day before company is coming, as ingredients blend overnight and flavor is enhanced. It is fast and easy to prepare making it ideal for those individuals on the run.

1
pound
ground beef, lean
(454
g)
1
small
yellow onion, processed, use Cone #3
1
large
carrot, processed, use Cone #3
3
stalks
celery, shredded, use Cone #1
2
cloves
garlic, minced
29
ounces
diced tomatoes
(822
g)
15
ounces
red kidney beans with liquid
(425
g)
15
ounce
great northern beans with liquid
(425
g)
15
ounces
tomato sauce
(425
g)
4
cups
chicken stock, low sodium
(950
mL)
1
tablespoon
tomato paste
(16
g)
1 12
teaspoons
garlic, granulated
(4
g)
1
teaspoon
oregano
(1
g)
1
teaspoon
basil
(1
g)
12
teaspoon
black pepper
(1
g)
1 12
teaspoon
sea salt
(9
g)
12
pound
pasta, ditali, cooked according to package directions
(227
g)
Directions: 
  1. Place 3 cups (700 mL) water to sauce pan and insert steamer inset in pan.
  2. Crumble ground beef in steamer inset and cover.Turn temperature to medium heat. When Vapo-Valve™ clicks, reduce heat to low and cook meat an additional 20 minutes, or until meat is no longer pink.
  3. Place all ingredients in roaster except for the pasta. Turn temperature to medium heat. When Vapo-Valve™ clicks, reduce heat to low and cook 35 minutes.
  4. Prior to serving, add pasta and mix well. Serve warm.
Nutritional Information per Serving
Calories: 
413
Total Fat: 
11g
Saturated Fat: 
4g
Cholesterol: 
39mg
Sodium: 
1082mg
Total Carbs: 
52g
Dietary Fiber: 
9g
Sugar: 
8g
Protein: 
26g

Directions

Reviews