Thursday, April 9, 2009

Pasta E Fagioli Soup

This is one of my favorite soups in the world! It is a hearty soup, so it satisfies my “meat and potato” loving husband! If you have ever ordered this at Olive Garden you will be very impressed with this version. Enjoy!!!
Pasta E Fagioli
3 teaspoons Oil
2 pounds Ground turkey (or whatever ground meat you usually use)
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other pasta
Preparation: Sauté 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. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup!
**I recommend cutting this recipe in half if you are planning to just feed your family. It makes a ton of soup!

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