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Olive garden pasta e' fagioli - pasta & bean soup
 
Category: Soup
Yield: 36 servings
 

-OLIVE GARDEN

3 tsp

Oil

2 lbs

Ground beef

12 oz

Onion, chopped

14 oz

Carrots, slivered

14 oz

Celery, diced

48 oz

Tomatoes, canned, diced

2 cup

Red Kidney beans

2 cup

White kidney beans

88 oz

Beef stock

3 tsp

Oregano

2 1/2 tsp

Pepper

5 tsp

Parsley, (fresh chopped)

1 1/2 tsp

Tabasco sauce

48 oz

Spaghetti sauce Shell macaroni, or other

 
Procedures
 
  1. Saute beef in oil in large 10-qt.
  2. Pot until beef starts to brown.
  3. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
  4. Drain and rinse beans and add to the pot.
  5. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, and noodles.
  6. Simmer until celery and carrots are tender, about 45 minutes.
  7. Makes 9 qts.
  8. Of soup! **just cut the recipe in ½ for smaller family needs! "olive garden recipe " june james (gndr31b)