On facebook, I saw the most delicious dinner prepared by a
friend of mine, Nicole Graham. She's a newcomer into this gluten free lifestyle
after fighting it for so long! We should be proud of her for taking a stand and
for allowing her body to be the best spokesperson for her health! She shared
with me her Pasta Fagioli soup recipe! And man, I can’t wait until I make it!
Kudos Nicole! It looks GREAT =)
Pasta
Fagioli:
Ingredients:
1lb ground beef (I used 92/8
organic, grass fed)
1 small onion, chopped (1 cup)
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
28oz can crushed tomatoes (I used Muir Organic crushed
tomatoes with basil)
15oz can tomato sauce
15oz can beef broth (plus more for heating)
15oz can red kidney beans (with liquid)
15oz can great northern beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
8oz dry brown rice pasta (I used small shells)
Directions:
1.
Brown ground
beef in a large soup pot over medium-high heat until no longer pink, lightly
season with salt & pepper. Drain then return to the pot.
2. Add onions, carrots, celery, and garlic,
lightly season with salt & pepper, then saute for 10 minutes, stirring
occasionally.
3. Add
the remaining ingredients, except for the pasta, then simmer for 1 hour
stirring occasionally.
4. When
the soup has 15 minutes left to simmer, cook pasta in salted boiling water
until just under al dente. Drain then add to the soup and simmer for 5.
Looks good doesn't. Try out Nicole's recipe and share with me what you thought! And don't forget before you go:
Pass the Plate!
XoXo,
Rebecca
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