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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Olive Garden pasta e Fagioli Recipe

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This recipe for Olive Garden pasta e Fagioli is from From Gail's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs ground beef
1 tbsp olive oil
1-1/2 c onions, chopped
2 c carrots, sliced thin
2 c celery, diced
1 (28-ounce can) diced tomatoes
2 c canned red kidney beans
2 c canned white kidney beans
2 (48-ounce cans) beef broth or
1/4 c beef base with 3 pints water
1 teas garlic powder
1 tbsp dried oregano
2 teas white pepper
1-1/2 teas Tobasco sauce
3 (16-ounce jars) spaghetti sauce
8 ounces shell pasta
1 tbsp plus 2 teas chopped
fresh parsley
Directions:
Directions:
1. Sauté the beef in the oil in a 10-quart pot until the beef starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
2. Drain and rinse the beans and add to the pot. Also add the beef broth, oregano, pepper, Tabasco sauce, spaghetti sauce, and pasta.
3. Add the chopped parsley. Simmer until the celery and carrots are tender, about 45 minutes. Ladle the soup into bowls.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Joyce cooks her own beans instead of using canned.

 

 

 

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