Soup: Olive Garden’s Pasta E Fagioli Soup

From Shelly Carey

Ingredients
3 teaspoons olive oil
2 lbs Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 oz. Beef stock
3 teaspoons Oregano
2 ½ teaspoons pepper
5 teaspoons freshly chopped Parsley
1 ½ teaspoons Tabasco sauce
48 oz. spaghetti sauce
8 oz. dry pasta Shell macaroni

Directions
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. 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.

Caution: Makes 9 quarts of soup. Just cut the recipe in 1/2 for smaller family needs.