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 #054 by Tonya
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 127 (54%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 38.5mg||12 %|
|Sodium 371.6mg||13 %|
|Potassium 534.5mg||14 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 11.3g|
|Protein 12.2g||17 %|
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Calories per serving: 235
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