Pasta e' fagioli (pasta and bean soup)
36 Servings
Ingredients
| Quantity | 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 | Kidney beans, red 15 oz |
| 1 | Jars Kidney beans, white, 48 | |
| 88 | ounces | Beef stock |
| 3 | teaspoons | Oregano |
| 2½ | teaspoon | Pepper |
| 5 | teaspoons | Parsley (fresh chopped) |
| 1½ | teaspoon | Tabasco sauce |
| 48 | ounces | Spaghetti sauce |
| Shell or elbow macaroni nood | ||
Directions
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini