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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 45 |
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This hearty Italian-style recipe proved very popular when I made it for about 90 people who attended our church's Souper Sunday one January. I fired up a couple of turkey deep fryers and simmered big batches of it outside! -Edward Reis Phoenix, Arizona Ingredients:
6 large onions, chopped |
2/3 cup olive oil |
18 garlic cloves, minced |
12 cans (16 ounces each) kidney beans, rinsed and drained |
4 cans (28 ounces each) italian crushed tomatoes |
3 cartons (32 ounces each) chicken broth |
1/4 to 1/3 cup dried oregano |
4 tablespoons salt |
1 to 2 teaspoons pepper |
3 packages (1 pound each) spaghetti, cut into fourths |
grated parmesan cheese, optional |
Directions:
1. In several stockpots, saute onions in oil until tender. Add garlic; cook and 1 minute longer. Stir in the beans, tomatoes, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes.
2. Cook spaghetti according to package directions; drain. Just before serving the soup, stir in spaghetti. Serve with cheese if desired. Yield: 45-55 servings.
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