Pasta E Fagioli (Olive Garden)

By bns0607

If you want to freeze this soup, it is best when you don’t add the pasta, cooked pasta doesn’t freeze very well. If you freeze the soup you can always cook up some fresh pasta and stir it in when you are ready to serve your family.

Ingredients

• 3 teaspoons vegetable oil
• 1 pound ground beef
• 1 ounces chopped onion
• 2 carrots
• 1 stalk of diced celery
• 1 can of tomatoes, diced
• 1 can red kidney beans
• 1 can white kidney beans
• 1 can beef stock
• 1 teaspoon oregano
• 1 teaspoon pepper
• 2 teaspoons fresh chopped parsley
• 1/2 teaspoon Tabasco sauce
• 1 can of tomato sauce
• pasta shell macaroni (or other pasta)

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 pasta. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 quarts of soup. Just cut the recipe in half for smaller family needs!