ALFANO'S PASTA FAGIOLI SOUP ENJOY DAN:

          ALFANO’S PASTA E FAGIOLI SOUP WITH ESCAROLE by CHEF DAN:   

Serves 8

INGREDIENTS:      

1 pound ground beef

1 onion, diced

1 carrot, julienned

3 stalks of celery, chopped

3 garlic cloves, smashed

2 (10.5 Oz) cans RO*TEL tomatoes with green chilies

1 (15 Oz) can cannellini beans, (with liquid)

1 (15 Oz) can red kidney beans with liquid

1 (15 Oz) can tomato sauce

1 (15 Oz) can V/8-juice  

1-1/2 teaspoon Sriracha

1 tablespoon white vinegar

1 teaspoon EACH dried oregano, basil marjoram leaves and cumin

1/2-teasoon EACH black pepper and dried thyme 

1 spring of rosemary

2 bay leaves

1/2-package ditalini pasta

1/2-head escarole, leaves torn into 2-inch pieces     

DIRECTIONS:

1.   Brown the ground beef in a large Skillet over medium-heat.

2.   Drain off most of the fat.

3.   Add onion, and next 3 ingredients, sauté for 10 minutes.

4.   Add remaining ingredients except pasta and escarole.

5.   Reduce heat to low simmer and simmer for 1 hour.

6.   About 50 minutes into the simmering, cook pasta in about 2 quarts of salted water.

7.   Bring to a boil over high-heat and cook 10 minutes or just al dente, or slightly tough.

8.   Drain.

9.   Add pasta, and escarole to the soup and simmer 10 minutes.

ENJOY DAN:                                          SHARE LIFE LOVE AND FOOD!!