Olive Garden Pasta Fagioli Soup

By [e-mail]

Ingredients

• 2 lbs ground beef
• 1 onion (chopped)
• 3 carrots (chopped)
• 4 stalks celery (chopped)
• 2 28 oz cans crushed tomatoes (do not drain)
• 1 16 oz can red kidney beans (rinsed and drained)
• 1 16 oz can white kidney or Canneloni beans (rinsed and darned)
• 2 32 oz boxes Beef stock
• 3 teaspoons oregano
• 2 teaspoons black pepper
• 3 teaspoons dried parsley
• 1 24 oz jar spaghetti sauce
• 1 teaspoon Tobasco sauce (optional)
• 8 oz Ditallini pasta (cooked)

Details

Servings 7
Preparation time 30mins
Adapted from olive garden-soup-recipes.blogspot.com

Preparation

Step 1

1. Place chopped onion in large skillet
2. Scramble raw hamburg on top of onion
Cook slowly to allow meat juices to sautée onions
3. Drain fat from beef and onions
4. Put hamburg, onion, carrots, celery, crushed tomatoes, beans, beef broth, spaghetti sauce and spices in a very large stock pot
5. Stir and cook on low (constantly stirring) for about 3-4 hours
6. Cook the Ditallini pasta separately and drain when done.
Add pasta to the soup mixture and stir.
7. Cook and stir another 30 minutes or so.

When serving, have Grated Parmesan Cheese on the table for those that want to top off their soup with it. Same thing with the Tobasco (unless you added it to the soup). Remember, that was optional.