Pasta e Fagioli (Core)

[shoregirl]

Made this for dinner tonight. Very good and easy!
Thanks to ChristineP at BCB

Pasta e Fagioli (Core)

Add your daily healthy oil requirement to your portion if you need it.

1 lb lean ground beef
1 (29 oz.) can diced tomatoes
2 (14 oz.) cans Great Northern beans, undrained
10 oz. box frozen chopped spinach, thawed and squeezed dry
2 (14.5 oz.) cans chicken broth
1 (8 oz.) can tomato sauce
3 cups water
1 TBS minced garlic
1 TBS dried parsley
1 tsp garlic powder
1.5 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/2 lb whole-wheat seashell or small, shaped pasta
Grated or shredded soy or fat-free parmesan (optional)

In a large stockpot, brown beef. Add diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper and basil. Bring to a boil; reduce heat and let simmer, covered, for 40 minutes. Add pasta and cook uncovered until pasta is tender (approximately 10 minutes). Ladle soup into individual serving bowls. Top with cheese, if desired.

Serves 6 - 8

[lucielu]

Thanks this sounds Tasty! But what are Northern Beans?

[shoregirl]

I don't know!!! I have seen them dry in bags but never cooked them. I used white cannellini beans. I am sure any small white bean will do, or any bean that you like for that matter.

It's a very good recipe, tasty & filling & goes a long way. I will probably have some for lunch today. Hope you enjoy it.

[girliepurple]

Another keeper. Now I am getting hungry! This is great because it makes a lot and you can probably freeze, right? I like to keep stuff on hand for lunch. I will print and save!

[corediva]

I have a different recipe by this title and it has whole wheat cous-cous and no beef.

What I can't understand..how is it CORE if the beans are "undrained"? no sauces are CORE, so you ahve to rinse and drain the beans.

COREDIVA

[shoregirl]

Hi Corediva!

Cous-cous sounds great! I must try that one. You are right, undrained beans are not core due to the sauce they are packed in. I have seen many "core" recipes that call for undrained beans, not sure why it reads that way. I always rinse my canned beans because I don't consider that stuff to be a "sauce". I think its just "gunky" looking stuff, very salty & it's not appealing to me. I also read somewhere that when you rinse your beans it cuts down the "gas" factor involved with beans. Who knows!! ;D