CHARLESTON, W.Va. -- My Sept. 5 column about Gina Majestro's eggplant Parmesan drew recipe requests for the pasta e fagioli of Mary Ellen Providenti, as well as Tony Majestro's squash dish. They were happy to share their recipes.
Mary Ellen's soup can be made as written, or you may substitute ground turkey or turkey Italian sausage for the beef. It can be made meatless altogether. If you make the change from meat, use vegetable broth in place of the beef broth.
Majestro's wife, Prudence, always caramelizes her onions and sautés the squash and peppers in a similar dish, but she said Tony decided one day to put his together without any precooking. She warned him his end result would be soup. It wasn't.
He chooses the young, smaller squash that doesn't give off as much liquid, and he prefers a mixture instead of just one type. He suggests fresh tomatoes can be layered in the dish, especially this time of year, in place of the canned.
Pasta e Fagioli
Makes 12 servings.
1 pound ground beef
1 cup diced onion
1 cup chopped carrot
3 ribs celery, chopped
2 cloves garlic, minced
2 14-ounce cans diced tomatoes
1 15-ounce can red kidney beans, undrained
1 15-ounce can Great Northern beans, undrained
1 15-ounce can tomato sauce
1 12-ounce can V-8 low sodium juice
3 cups beef broth
1 cup water
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano