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Olive Garden Pasta E Fagioli Soup Recipe

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This recipe for Olive Garden Pasta E Fagioli Soup, by , is from The Shulenberger Family Cookbook , 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!

Contributor:  
Contributor:  
June Shulenberger

Category:
Category:

Ingredients:  
Ingredients:  
- 2 lb ground beef
- 1 onion, chopped
- 2 carrots, shredded
- 1 c. celery, chopped
- 28 oz diced tomatoes, undrained
- 16 oz red kidney beans, drained
- 16 oz white kidney beans, drained
- 4 c. beef stock
- 3 tsp oregano
- 2 tsp pepper
- 5 tsp parsley
- 1 tsp tabasco sauce
- 20 oz Prego traditional spaghetti sauce
- 8 oz Ditalini pasta

Directions:
Directions:
- Brown ground beef in large skillet, drain fat
- Add beef and all ingredients except the pasta into a large crock pot
- Cook on low for 7-8 hours or high for 4-5 hours
- Before serving, cook pasta according to package directions
- Drain and add to soup

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min prep, 5 h cook

 

 

 

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