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Olive Garden's Pasta e Fagioli Recipe

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This recipe for Olive Garden's Pasta e Fagioli, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Naomi Richardson
Added: Saturday, December 20, 2008


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 cups red kidney beans
2 cups white kidney beans
88 oz beef stick
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

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 the pot. Also add beef stock, oregano, peppers, Tabasco , spaghetti sauce and noodles. simmer until celery and carrots are gender, about 45 minutes. Makes 9 qts of soup!

Personal Notes:
Personal Notes:
Just cut the recipe in half for smaller family needs.
Freezes well and of course tastes better the next day.
Sometimes I put Garbanzo beans in instead of light kidney beans
Very small shells or other pasta does well since the pasta will absorb the liquid and expand in size.




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