We have a lot of food allergies in our family -- MSG, soy, celery to name a few. This makes eating prepared foods or eating out very difficult. We have been able to adjust a recipe for Pasta E Fagioli soup that is free of all of our allergens, and we love it. It ends up being similar to soup served at Olive Garden.
1 pound ground beef, browned and drained
1 package fresh slivered carrots (we use Green Giant's 14-oz. bag)
3/4 c. chopped onion
2 cans (14 1/2 oz. each) diced tomatoes (we use petite diced)
2 cans great northern beans
5 1/2 cups beef stock (We use the Kitchen Basics brand. It is low sodium and allergen-free)
1 1/4 tsp pepper
3/4 tsp Tabasco
1 24-oz. jar spaghetti sauce
8 oz. dry ditalini pasta (small shells or other small pasta will work)
Mix beef, carrots, onions, and tomatoes in large stock pot and simmer about 10 minutes. Drain and rinse the beans and add them to the pot, along with the beef stock, pepper, Tabasco, and spaghetti sauce. Simmer about 30 minutes. Add the pasta and simmer until the pasta and vegetables reach desired doneness.
Yield: 4 1/2 quarts
We like to sprinkle parmesian cheese on the soup in our bowls just before eating, and sop up the extra broth with garlic bread.
Variation: Add 8 oz. mushrooms with the other vegetables.