Olive Garden Pasta E Fagioli
  • 3 tsp. Oil
  • 2 lbs. Ground Beef
  • 12 oz. Onion; chopped
  • 14 oz. Carrots; slivered
  • 14 oz. Celery; diced
  • 48 oz. Tomatoes; canned, diced
  • 2 C. cooked Red Kidney Beans
  • 2 C. cooked White Kidney Beans
  • 88 oz. Beef Stock
  • 3 tsp. Oregano
  • 2 1/2 tsp. Pepper
  • 5 tsp. Parsley; (fresh chopped)
  • 1 1/2 tsp. Tabasco sauce
  • 48 oz. Spaghetti sauce
  • 8 oz. dry pasta Shell macaroni; or other pasta
  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 pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Add chopped parsley. Simmer until vegtables are tender, about 45 minutes.
This is a wonderful version of their famous soup. I made it tonight, even the picky family members gave it their thumbs up(again). This recipe makes 9 qts. of soup! Just cut the recipe in half for smaller family needs.