Recipe - Olive Garden Pasta E Fagioli - Pasta And Bean Soup

OLIVE GARDEN
3 teaspoon Oil
2 pound Ground beef
12 ounce Onion; chopped
14 ounce Carrots; slivered
14 ounce Celery; minced
48 ounce Tomatoes; canned, minced
2 cup Red Kidney beans
2 cup White kidney beans
88 ounce Beef stock
3 teaspoon Oregano
2 One half teaspoon Pepper
5 teaspoon Parsley; (fresh chopped)
1 One half teaspoon Tabasco sauce
48 ounce Spaghetti sauce
Shell macaroni; or other

Saute beef in oil in large 10qt. 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
One half for smaller family needs! "Olive Garden Recipe " JUNE JAMES (GNDR31B)

Posted to MMRecipes Digest V4 #071 by "William E. Webster"
thelma@pipeline.com on Mar 11, 1997