Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Olive Garden Pasta E' Fagioli

posted by Cynthia Bowan on Send in the Clones


List of Ingredients




3 tsp. oil
2 lb. ground beef
12 oz. chopped onion
14 oz. carrots, slivered
14 oz. diced celery
48 oz. canned diced tomatoes
2 c. red kidney beans
2 c. white kidney beans
88 oz. beef stock
3 tsp. oregano
2 1/2 tsp. pepper
5 tsp. chopped fresh parsley
1 1/2 tsp. Tabasco sauce
48 oz. spaghetti sauce
Shell macaroni (or your favorite pasta)



Recipe



Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and
tomatoes; simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and pasta. Simmer until celery and carrots
are tender, about 45 minutes.

Makes 9 qts. of soup. You can cut the recipe in 1/2 for smaller family needs!