Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pasta Fazool
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- #27908
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound dried white Navy beans (other dry beans may be used)
water
2 tablespoons flour
olive oil
2 cloves garlic, crushed
1 large onion
4 large stalks celery, with leaves
3 medium carrots
1/2 cup butter
1 can (28 ounce size) tomatoes
1/2 cup chopped parsley, firmly packed
2 cans (10.5 ounce size) condensed beef broth
salt
1/4 teaspoon ground black pepper
1 tablespoon dried basil
8 ounces small macaroni shells
directions
Soak beans overnight in cold water; rinse and drain.
Place beans in a large pot, add flour plus 3 tablespoons of olive oil and shake until beans are coated. Add 2 quarts warm water and the garlic; cover and simmer for 1 1/4 hours.
Meanwhile, coarsely chop onion, celery and carrots. Saute vegetables in 2 tablespoons olive oil and butter in large skillet for 5 minutes. Add tomatoes and parsley; cover and simmer for between 30 to 45 minutes.
When beans are done, add sauteed vegetables, beef broth, 1 teaspoon salt, black pepper and basil. Simmer for 15 minutes. Add water if necessary, to achieve desired consistency.
Meanwhile, add 1 tablespoon salt to 3 quarts rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until just tender. (Don't overcook.)
Drain macaroni and add to soup; stir gently to mix. Garnish with parsley, if desired. Serve with crusty Italian bread.
added by
lindatn
nutrition data
465 calories, 13 grams fat, 68 grams carbohydrates, 21 grams protein per serving.
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