Olive garden pasta e' fagioli - pasta and bean soup

Yield: 36 Servings

Measure Ingredient
3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups Red Kidney beans
2 cups White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2½ teaspoon Pepper
5 teaspoons Parsley; (fresh chopped)
1½ teaspoon Tabasco sauce
48 ounces Spaghetti sauce
\N \N Shell macaroni; or other

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in ½ for smaller family needs! "Olive Garden Recipe " JUNE JAMES (GNDR31B) Posted to MM-Recipes Digest V4 #071 by "William E. Webster" <thelma@...> on Mar 11, 1997

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