Pasta E' Fagioli (Pasta & Bean Soup) 08-16-91

Recipe Ingredients

3 teaspoons	15ml	Oil
2 lbs	908g / 32oz	Ground beef
12 oz	340g	Onion-chopped
14 oz	397g	Carrots - slivered
14 oz	397g	Celery - diced
48 oz	1363g	Tomatoes - canned, diced
2 cups	320g / 11oz	Kidney beans - red 15 oz
1		Kidney beans - white, 48
88 oz	2500g	Beef stock
3 teaspoons	15ml	Oregano
2 1/2 teaspoons	12ml	Pepper
5 teaspoons	25ml	Parsley - (fresh chopped)
1 1/2 teaspoons	7.5ml	Tabasco sauce
48 oz	1363g	Spaghetti sauce
		Shell or elbow macaroni nood

Recipe Instructions

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! **Just cut the recipe in 1/2 for smaller family needs! "Olive Garden Recipe " JUNE JAMES (GNDR31B)

Source:
Sundays at Moosewood Restaurant, Simon & Schuster

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