Email to Dawn      

Recipe Categories: dawn792's HOME PAGEAPPETIZERS Asian BarCookies Beans Beef BEVERAGES BREAD BREAKFAST CAKESandPIES Calzone CANDY CASSEROLES COOKIES Core-Casserole Core-Dessert Core-Eggs Core-Pasta Core-Poultry Core-Soup CoreBeans CrescentRollRecipes CROCKPOT DESSERTS EGGS FISHandSEAFOOD FrozenDesserts FRUIT GrilledMeats Ham HowToArticles IceCream Jello Lamb legumes MaindishPie MDSoup MEATS Mexican Muffins PASTA PIZZA Pork Potatoes POULTRY Pumpkin RecipeswithTuna RICE SALADandDRESSING SANDWICHES SAUCES Seafood sidedish Smoothie SNACKS SOUPSandSTEWS StirFry SugarFree Veal VEGETABLES VEGETARIAN WrapsBurritos WWCoreEntree WWCorelightmeal

Olive Garden Pasta E Fagioli*




Source of Recipe


first place


List of Ingredients





Serves: 12
Exchanges: 1 meat, 1 bread, 2 vegetables, 1 fat

Ingredients:
1/2 cup water, divided
1 lb. extra lean ground beef
1 cup onion, chopped
1 cup carrots, slivered
1 cup celery, diced
2 14.4 ounce diced canned tomatoes
1 cup canned red kidney beans, drained
1 cup canned white kidney beans, drained
5 1/2 cups beef stock
2 teaspoons leaf oregano
1 1/2 teaspoons ground black pepper
1 tablespoon fresh parsley, chopped
1 teaspoon Tabasco sauce
32 ounces spaghetti sauce, no sugar added
4 ounces dry shell pasta

Preparation:
Sauté beef in 1/4 cup water in a large 8-quart pot until beef starts to brown. Drain. Add 1/4 cup water onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes about 5 quarts of soup! Make at least one day before serving for best flavor. Freezes wonderfully. Serving size 1 1/2 cups.



Recipe