Pasta e' fagioli soup

Yield: 1 servings

Measure Ingredient
3 teaspoons Oil
2 pounds Ground beef
12 ounces Chopped onion
14 ounces Slivered carrots
14 ounces Diced celery
1½ quart (48-oz) tomatoes (diced-cann
2 15oz. cans of red kidney bea
1 48 oz. jar white kidney bean
2¾ quart (88 oz) beef stock
3 teaspoons Oregano
2½ teaspoon Pepper (black)
5 teaspoons Parsley (fresh chopped)
1½ teaspoon Tabasco sauce
1½ quart (48-oz) spaghetti sauce
Shell or elbow macaroni nood

Saute beef in oil in a 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. This recipe will make 9 quarts of soup!!! Great for guests!!!

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