Olive Garden-style Pasta E Fagioli |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A copykat recipe of Olive Garden's famous soup. Makes a great dinner....serve with salad and breadsticks for a wonderful meal! I make mine chunky...more stew-like...so its hearty with lots of veggies. Makes a LOT of soup but tastes better the next day. Read more . You can also cut the recipe in half. Ingredients:
3 t oil |
2 lbs ground beef |
12 oz. chopped onion |
14 oz. carrots, slivered |
14 oz celery, diced |
48 oz. diced, canned tomatoes |
2 cups cooked red kidney beans |
2 cups cooked white kidney beans |
88 oz. beef stock |
3 tsp oregano |
2 1/2 tsps parsley, chopped |
1 1/2 tsp tabasco sauce |
48 oz. spaghetti sauce |
8 oz. dry pasta (small shells), or other pasta |
Directions:
1. 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.
2. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 quarts!
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