Olive Garden Pasta E' Fagioli - Pasta & Bean

x

      3 ts Oil
      2 lb Ground beef
     12 oz Onion; chopped
     14 oz Carrots; slivered
     14 oz Celery; diced
     48 oz Tomatoes; canned, diced
      2 c  Red Kidney beans
      2 c  White kidney beans
     88 oz Beef stock
      3 ts Oregano
  2 1/2 ts Pepper
      5 ts Parsley; (fresh chopped)
  1 1/2 ts Tabasco sauce
     48 oz Spaghetti sauce
           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 1/2 for smaller family needs!


Yield: 36 Servings