Recipe: Pasta E Fagioli

Olive Garden Pasta E Fagioli Recipe

Ingredients:

* 3 teaspoons Oil

* 2 pounds Ground beef     
* 12 ounces Onion; chopped

* 14 ounces Carrots; slivered
* 14 ounces Celery; diced

* 48 ounces Tomatoes; canned, diced
* 2 cups cooked Red Kidney beans
* 2 C cooked White kidney beans 2 cups cannelloni bns
* 88 ounces Beef stock

* 3 teaspoons Oregano
* 2 1/2 teaspoons Pepper

* 5 teaspoons Parsley
* 1 1/2 teaspoon Tabasco sauce

* 48 ounces Spaghetti sauce
* 8 ounces dry pasta Shell macaroni; or other pasta

Preparation: Sauté 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. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.

I don't remember where I got this recipe, but it is really authentic.  It makes a whole roaster full of soup, so I always freeze some.  I don't freeze it with the macaroni--it gets all soft and sort of disappears when you re-heat--so I add cooked macaroni before serving.

Comments

[rebecca]

Mmm....that sounds (and looks) really yummy.

[Kim in On]

I agree with Rebecca! Ahh, the consolation of colder weather is good soup!

[rosemary]

Mmm. I can almost smell the wonderfulness. I adore soup, and this is a good one!

[The Arthur Clan]

I love this soup and can't wait to try out your recipe. Thanks for sharing!

Angie in OH

[me Ann my camera]

This sounds wonderful!!

[Leslie]

I made this tonight, Kim. It is delicious!! My kids loved it, too.