Recipe - Pasta E Fagioli Soup

3 teaspoon Oil
2 pound Ground beef
12 ounce Chopped onion
14 ounce Slivered carrots
14 ounce Diced celery
1 One half qt (48oz) tomatoes ( minced cann
2 15oz. cans of red kidney bea
1 48 oz. jar white kidney bean
2 Three fourths qt (88 oz) beef stock
3 teaspoon Oregano
2 One half teaspoon Pepper (black)
5 teaspoon Parsley (fresh chopped)
1 One half teaspoon Tabasco sauce
1 One half qt (48oz) spaghetti sauce
Shell or elbow macaroni nood

Saute beef in oil in a 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. This recipe will make 9 quarts of
soup!!! Great for guests!!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini