Pasta FazoolUser Submitted Recipe
4 oz. bacon diced or optionally 2 tbs. olive oil
4 tbs flour(2oz)
1 lb red onion diced ¼
1 lb. celery diced ¼ in
1 tbs. Italian Seasoning
4 (1oz) garlic cloves mashed
¼ tsp red pepper flakes
2 14 ½ oz. S&W diced tomatoes
2 ½ lbs cooked great northern beans**
3 quarts stock( veggie or chicken) divided
1 tbs. kosher salt
½ tbs. pepper
2 tbs. cumin
½ lb. Barilla Orzo pasta
2 oz. pecorino Romano cheese grated
¾ lb. ground meat( I use chicken or turkey sausage) browned
2 Tbs Italian Sausage mix
If using bacon saute until crisp (5 min) and remove and reserve
Saute onion and celery with bacon fat in 5 qt dutch oven over med high heat for 8 min
Stir in garlic, Italian Seasoning, salt, pepper, red flakes and cumin for 2 min.
Add butter and when melted add flour and stir until blended about 1 min
Add 2 cups 16oz) of stock bring to a boil and stir constantly until thickens
Add 4 cups of stock, diced tomatoes, reserved bacon and beans, bring to a boil the simmer for 20 min
Meanwhile cook orzo in remaining stock in separate pot until a dente about 10 min.
Add un-drained pasta an hour before you plan to serveand optional meat to Dutch oven and simmer an additional 20 min.
If soup thickens too much to your liking, thin with additional stock
Makes 4 to 5 qts. 12 to 15 servings 4200 cal 665 gms carbs
** Cooking Beans
Soak 1 lb. great northern beans overnight in 10 cups cold water (2 ½ quarts
Drain the next morning.
Cook in 10 cups of water for 45 to 60 mins until tender.Refrigerate up to 4 days.
Can be frozen for 2 to 3 months.
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