Saturday, September 27, 2008

Soups On!!! Pasta E Fagioli

To the Mom who I talked to in Kroger tonight, looking for something new for dinner...this is for you! Enjoy!!!

Olive Garden Pasta E Fagioli

1 T oil
2 lbs lean ground beef
12 oz onion, chopped
14 oz carrots, slivered
14 oz celery, diced
48 oz canned tomatoes, diced
2 C red kidney beans
2 C white kidney beans
88 oz beef stock
1 T oregano
2 ½ t pepper
5 t parsley -- fresh, chopped
1 ½ t Tabasco sauce
48 oz spaghetti sauce
8 oz dry pasta shells

Sauté beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery, 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. Simmer until celery and carrots are tender, about 45 minutes. Add pasta to cook about 15-20 minutes before ready to serve.

Makes 9 quarts of soup! Just cut the recipe in half if this is too much.

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Be sure & check out the Moroccan Chickpea Stew.

1 comment:

PamperingBeki said...

Oh I love this recipe! We use it all the time in the fall and winter!