Pasta Bean Soup

By dashy_65

Ingredients

• 6 large onions, chopped
• 2/3 cup olive oil
• 18 garlic cloves, minced
• 12 cans (16 ounces each) kidney beans, rinsed and drained
• 4 cans (28 ounces each) Italian crushed tomatoes
• 3 cartons (32 ounces each) chicken broth
• 1/4 to 1/3 cup dried oregano
• 4 tablespoons salt
• 1 to 2 teaspoons pepper
• 3 packages (1 pound each) spaghetti, cut into fourths
• Grated Parmesan cheese, optional

Details

Servings 45
Adapted from tasteofhome.com

Preparation

Step 1

In several stockpots, saute onions in oil until tender. Add garlic; cook and 1 minute longer. Stir in the beans, tomatoes, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes.

Cook spaghetti according to package directions; drain. Just before serving the soup, stir in spaghetti. Serve with cheese if desired. Yield: 45-55 servings.