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We hope you got insight from reading it, now let’s go back to rich's pasta fagioli soup recipe. You can have rich's pasta fagioli soup using 16 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Rich's Pasta Fagioli Soup:
- Take 1 lb Ground Beef
- Use 1 lb Ground Mild Italian Sausage
- Use 1 tbsp olive oil, extra virgin
- Provide 1 1/2 cup Diced Red Onion
- Take 1 1/2 cup Shredded Carrots
- Provide 1 1/2 cup Chopped Celery
- Take 2 tbsp Minced Garlic
- Prepare 48 oz Beef Stock
- Provide 30 oz Canned Great Northern Beans
- Get 30 oz Canned Diced Tomatoes
- Prepare 64 oz V8 Vegetable Juice
- Get 16 oz Dry Ditalini Pasta
- Get 5 pinch Salt
- Get 3 pinch black pepper
- Take 1 tbsp Dried Italian Seasoning
- Provide 2 dash Tabasco Sauce
Instructions to make Rich's Pasta Fagioli Soup:
- In a frying pan combine ground beef and ground sausage. Brown over medium heat until thoroughly cooked. Drain and set aside.
- In a large stock pot add olive oil, onion, celery, carrots and garlic. Heat over medium until onions are translucent.
- Add the set aside meat mixture to the same pot as the vegatable mix.
- Add all the remaining ingredients EXCEPT THE PASTA to the same pot as the meat and vegatables. Cover and let boil slowly for at least 45 minutes, stirring occasionally to prevent burning on the bottom of the pot.
- Now add the dry pasta and replace cover. Let boil for around 10 minutes.
- Turn off heat, stir and serve!
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful germs from growing and spreading. It is possible to take some actions to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will want to wash them thoroughly.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as meat, fish and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely first
Cover raw meat or fish and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you are going to use was saved properly (based on any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the label that state how long you can keep the food and whether it must go in the fridge.
This sort of food frequently has special packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. By way of example, you may see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it does not mean that the food will probably be harmful, but its flavour, texture or colour might begin to deteriorate.
An exception to this can be eggs, that have a best before date of no longer than 28 days after they are laid. After this date, the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and could make you sick.
If you plan on using an egg after its best before date, be certain you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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