Olive Garden Pasta E Fagioli

Ingredients:

3 teaspoons Oil
1.5 pound Ground beef
10 ounces Onion; chopped
11 ounces Carrots; slivered
11 ounces Celery; diced
37 1/3 ounces Tomatoes; canned, diced  
1 15.5oz can of Red Kidney beans, rinsed and drained
1 15.5oz can of White Kidney beans, rinsed and drained
68 ounces Beef stock
2 1/2 teaspoons Oregano
2 teaspoons dried basil
1 teaspoon thyme
2 teaspoon Pepper
4 teaspoons Parsley; (fresh chopped), or 2 t dried
2 teaspoon Tabasco sauce
37 ounces Spaghetti sauce
6 ounces dry pasta Shell macaroni; or other pasta

Directions:

Preparation: Sauté beef in oil in large 10-qt. pot until beef starts to brown. Drain some of the fat, if you like.

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, basil, thyme, pepper, parsley, Tabasco, and spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. 

Cook pasta separately and add to the soup or cook it in the simmering soup timing it to achieve the doneness you desire.



Makes 7 qts. of soup! 

Notes:
Try not draining the beans.
Try 2 14.5 oz cans of diced tomatoes and add a third later if it looks like it needs it.