Olive Garden Pasta E Fagioli - Pasta and Bean Soup

Olive Garden Pasta E Fagioli - Pasta and Bean Soup Ingredients

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

Instructions for Olive Garden Pasta E Fagioli - Pasta and Bean Soup

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! "Olive Garden Recipe " JUNE JAMES (GNDR31B) Posted to MM-Recipes Digest V4 #071 by "William E. Webster" on Mar 11, 1997

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Beef	Carrot	Celery
Ground Beef	Onion	Oregano	Parsley
Spaghetti Sauce	Tabasco	Tomato

Soups Italian Side dishes Celery Bean Carrot Onion Oregano Parsley Spaghetti Tomato Ground beef Lunch

for flavor and categorization

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