Hearty Vegetable Bean Fagioli |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
|
Re-vamped from other fagioli recipes to suit my dietary needs. Ingredients:
1 onion, chopped |
3 carrots, diced |
2 stalks celery, chopped |
1 (15 ounce) can diced tomatoes (do not drain) |
1 (15 ounce) can diced tomatoes with green chilies |
2 (15 ounce) cans kidney beans, red (i don't drain you may need to if you're salt sensitive) |
2 (15 ounce) cans beef broth (nonfat) |
2 cups tomato juice (v-8 hot & spicy) |
3 teaspoons oregano |
5 teaspoons parsley |
2 tablespoons hot sauce (i use frank's) (optional) |
Directions:
1. BE FORWARNED: I like spicy, if you don't you may either want to skip the tomatoes with chiles and use just 2 cans of diced tomatoes OR omit the hot sauce. OR BOTH!
2. Prepare vegetables add to large pot.
3. Add remaining ingredients.
4. Bring to boil, cover and reduce heat to simmer. Cook about 30 minutes or until vegetables are done.
5. I personally think this is better if the vegetables are a little under done and with a little crunch left.
|
|