PASTA E FAGIOLI (OLIVE GARDEN)

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PASTA E FAGIOLI (OLIVE GARDEN) image

Categories     Soup/Stew     Bean

Number Of Ingredients 15

2 lb ground beef (I sometimes substitute ground turkey)
1 T olive oil
1 ½ cups onions, chopped
2 cups carrots, sliced thin
2 cups celery, diced
(1) 28 oz. can diced tomatoes
2 cups canned white kidney beans
2 cups canned red kidney beans
(2) 48 oz cans beef broth (I use vegetable or chicken)
1 T dried oregano
2 t pepper
1 ½ t Tabasco sauce (we add more each time we heat the soup)
(3) 16 oz jars spaghetti sauce
8 oz. shell pasta
1 T + 2 t chopped fresh parsely

Steps:

  • Saute the beef in the oil in a 10-quart pot until the beef starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Drain and rinse the beans and add to the pot. A the broth, oregano, pepper, Tabasco sauce, spaghetti sauce and pasta. Add the chopped parsley. Simmer until the celery and carrots are tender, about 45 minutes.

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