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

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