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Olive Garden's Pasta Fagioli Soup Recipe

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This recipe for Olive Garden's Pasta Fagioli Soup, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randee Petersen
Added: Wednesday, September 5, 2007


2 tsp. olive oil
1 lb. ground beef
1 large onion, chopped
2 c. carrots, diced
2 c. celery, diced
1 c. hot water
1/2 c. instant bouillon granules
2 tsp. dried oregano
1 tsp. black pepper
1 1/2 to 3 tbsp. fresh chopped parsley
1 tsp. hot red pepper sauce
6 c. chunky pasta sauce
1 (15 to 16 oz.) can red kidney beans, drained and rinsed
1 (15 to 16 oz.) can white kidney beans, drained and rinsed
2 c. cooked pasta (macaroni or small shells)

Heat oil in stockpot over medium-high beat. Add beef and saut, stirring to break up, 5 minutes or until beef loses its pink color. Add onion, carrots
and celery; simmer 10 minutes. Place hot water in small bowl and add bouillon granules to dissolve.

Stir bouillon mixture, oregano, black pepper, parsley, pepper sauce and pasta sauce into stockpot. Simmer 10 minutes. Add 1 qt. water or enough to reach desired consistency; stir and simmer about 30 minutes. Stir in beans. Stir in pasta just before serving. Makes about 1 gallon.




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