¼ cup dry white wine (I didn't have any, so I subbed water, it still tasted great)
4 cups chicken stock
1 15 -ounce cans cannellini beans, drained and rinsed
1 15-ounce can light red kidney beans
1 28 -ounce can crushed tomatoes with basil
1 cup water
1 cup small pasta, I used Mini Penne, mainly because it's fun to say Mini Penne!
1 cup grated parmesan cheese (about 2 ounces), or any good cheese will work
1 cup roughly chopped fresh basil (optional- I didn't use in my version, I used tomatoes with basil and called it good.)
Instructions
Brown the ground beef in a large skillet over medium high heat.
Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pan and saute, stirring frequently, until the onion is softened, 5-6 minutes. Stir in the garlic.
Stir in the wine or water, and bring to a simmer, scraping the bottom of the pan with a wooden spoon.
Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
Add the pasta and cook until al dente, 8 to 12 minutes.
Serve hot with a sprinkle of cheese on top.
Recipe by Cook The Tv at https://www.cookthetv.com/easy-pasta-fazool-inspired-by-food-network/