Pasta e Fagioli II

Wonderful Italian veggie soup. My parents had it while in Rome and convinced the chef to give them the recipe.

Step: 1

In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.

Step: 2

To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.

Step: 3

Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.

Per Serving: 258 calories; protein 12.1g; carbohydrates 39.6g; fat 5.6g; cholesterol 8.3mg; sodium 670.5mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.