Pasta E Fagioli (Pasta and Bean Soup)

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14 oz Celery, diced
2 1/2 ts Pepper
Shell or elbow macaroni nood
1 Jars Kidney beans, white, 48
48 oz Tomatoes, canned, diced
3 ts Vegetable oil
2 lb Ground beef
12 oz Onion-chopped
3 ts Oregano
14 oz Carrots, slivered
5 ts Parsley (fresh chopped)
88 oz Beef stock
48 oz Spaghetti sauce
2 c Kidney beans, red 15 oz
1 1/2 ts Tabasco sauce

Original recipe makes 36 Servings



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)

Calories Per Serving: 198 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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