Olive Garden Pasta E Fagioli - Pasta and Bean Soup

2 reviews, 4.5 star(s). 100% would make again

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

Original recipe makes 36



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

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I loved it! Thank you for this recipe! Yum!!!
Neeja 3y ago

Good SALSA music while I cooked this, Cold Bud Light, my day off of work, my wife and kids waiting eagerly. We loved it thank you......
Lefty12 6y ago

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