Olive Garden Pasta E Fagioli Soup

By MelanieAnn

Ingredients

• 3 ts Oil
• 88 oz Beef stock
• 2 lb Ground beef
• 3 ts Oregano
• 12 oz Onion; chopped
• 2 1/2 ts Pepper
• 14 oz Carrots; slivered
• 5 ts Parsley; (fresh chopped)
• 14 oz Celery; diced
• 1 1/2 ts Tabasco sauce
• 48 oz Tomatoes; canned, diced
• 48 oz Spaghetti sauce
• 2 c Red Kidney beans
• Shell macaroni; or other
• 2 c White kidney beans

Preparation

Step 1

Saute 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.

Simmer until celery and carrots are tender, about 45 minutes.

Makes 9 qts. of soup!