Olive garden pasta e' fagioli - pasta & bean

Yield: 36 Servings

Ingredients:

3 ts Oil
2 lb Ground beef
12 oz Onion; chopped
14 oz Carrots; slivered
14 oz Celery; diced
48 oz Tomatoes; canned diced
2 c Red Kidney beans
2 c White kidney beans
88 oz Beef stock
3 ts Oregano
2 1/2 ts Pepper
5 ts Parsley; (fresh chopped)
1 1/2 ts Tabasco sauce
48 oz Spaghetti sauce

Instructions:

Shell macaroni; or other 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. Drain and rinse beans and add to the pot. Also add beef stock oregano pepper Tabasco spaghetti sauce and noodles. Simmer until celery and carrots are tender about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs! "Olive Garden Recipe " JUNE JAMES (GNDR31B)