PASTA E FAGIOLI SOUP (Kathy Little)

By LADONMANK

Ingredients

• 1 ) 2 pounds Italian sausage
• 2 ) 2 pounds ground beef
• 3 ) 1 pound baby carrots sliced
• 4 ) 16 ribs celery, sliced thin
• 5 ) 3 quarts tomatoes, diced
• 6 ) 4 quarts water
• 7 ) 4 tablespoons beef base
• 8 ) 2 tablespoons oregano
• 9 ) 1 teaspoon crushed red pepper
• 10 ) 3 teaspoons basil Edit Delete
• 11 ) 3 tablespoons Italian seasoning
• 12 ) 2 teaspoons parsley
• 13 ) 2 large onion, chopped
• 14 ) 2 teaspoons garlic powder
• 15 ) 1 tablespoon garlic pepper
• 16 ) 3 cans dark red kidney beans
• 17 ) 3 cans navy beans
• 18 ) 1 pound pasta rotini noodles

Preparation

Step 1

Cook sausage and ground beef with onion until done. Drain grease. Put in large stockpot, add celery, carrots, tomatoes, water, beef base and seasonings. Bring to boil and reduce heat to low. In another pot, boil pasta until done. Rinse and drain, set aside. Rinse beans in collandar with cool water. Let soup mixture cook until celery and carrots are tender. Add beans. When ready to serve add reserved pasta to soup.