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Pasta e fagioli
Nb persons: 0
Yield: 9 qts. of soup
Preparation time:
Total time:
Source:
| Ingredients: | |
| 3 teaspoons | vegetable oil |
| 2 pounds | ground beef |
| 12 ounces | onion, chopped |
| 14 ounces | carrots, slivered |
| 14 ounces | celery, diced |
| 48 ounces | tomatoes, canned, diced |
| 2 cups | cooked red kidney beans |
| 2 cups | cooked white kidney beans |
| 88 ounces | beef stock |
| 3 teaspoons | oregano |
| 2 1/2 teaspoons | pepper |
| 5 teaspoons | parsley, freshly chopped |
| 1 1/2 teaspoons | tabasco sauce |
| 48 ounces | marina style spaghetti sauce |
| 8 ounces | dry pasta shell macaroni, or other pasta |
Directions:
1. Sauté 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.
3. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.
Makes 9 qts. of soup.
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