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Rice e Fagioli soup

January 28th, 2011 at 11:41 am

Last night I made this recipe. It's a takeoff on my Pasta e Fagioli soup recipe which was supposed to be a copy of Olive Garden's recipe. I've found I like it better with rice than pasta. To me the pasta gets gummy the next day or so, the rice stays good and even makes the soup better the next day. I make the recipe up to the rice part and then freeze half the soup. I add 1/2 the rice and eat the rest over 3/4 days. Very good with a slice of bread and butter.

Rice E Fagioli soup

Ingredients:

1 lb ground beef
1 small onion diced
1 large carrot small diced
2 stalks celery small diced
3 cloves garlic - garlic press
1 15 oz can diced tomatoes with basil and garlic
1 15 oz can white beans
1 15 oz can kidney beans
1 10 oz can chicken broth
1 10 oz can condensed tomato soup
1 cup long grain and wild rice
1 tablespoon white vinegar
1 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
teaspoon pepper
teaspoon dried thyme

Directions:

1. Brown the ground beef in large skillet - season with garlic powder, salt and pepper
2. Add cut up veggies to hamburger and season with salt and pepper. Saute for 10 - 15 min until softened
3. Add all ingredients to large crock pot and cook on high for at least 1 hour.

I finished reading the library book The High King of Montival by S.M. Stirling. Sci/Fi - very good.

1 Responses to “Rice e Fagioli soup”

  1. Aleta Says:

    Sounds really good. I make it without the ground beef normally but this recipe sounds really good. Thank you for sharing.

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