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Pasta E Fagioli Soup Recipe

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This recipe for Pasta E Fagioli Soup, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Phelps Tucson, AZ
Added: Sunday, September 20, 2009


1 tsp. oil
3/4-1 lb. ground beef
1 small onion, chopped
2 carrots, slivered
2 stalks celery, diced
1-14.5 oz can diced tomatoes
1 can red kidney beans
1 can white kidney beans
3-14 oz cans beef broth
1 tsp. oregano
1 tsp pepper
1 T. Parsley
1/2-1 tsp tabasco sauce
3 oz dry shell macaroni or other pasta

saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes. Simmer for about 10 minutes. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce and pasta. Simmer until celery, carrots and pasta are tender, about 45 minutes.

Personal Notes:
Personal Notes:
Tastes like Olive Garden's soup!




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