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CDKitchen

Olive Garden Pasta E Fagioli
CDKitchen https://www.cdkitchen.com
Serves/Makes: 9 quarts    |   Ready In: 1-2 hrs

Ingredients:
3 teaspoons oil
2 pounds ground beef
12 ounces chopped onion, chopped
14 ounces slivered carrots
14 ounces diced celery
48 ounces canned diced tomatoes
2 cups rinsed and drained canned red kidney beans
2 cups rinsed and drained canned white kidney beans
88 ounces beef stock
3 teaspoons dried oregano
2 1/2 teaspoons black pepper
5 teaspoons chopped fresh parsley
1 1/2 teaspoon Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry shell pasta, or other pasta

Directions:
Heat a large, 10-quart stock pot over medium-high heat. Add the oil and ground beef. Cook, stirring frequently, until the beef starts to brown.

Add the onion, carrots, celery, and tomatoes. Bring to a simmer and let cook for 10 minutes.

Add the red and white kidney beans, beef stock, oregano, pepper, parsley, Tabasco, spaghetti sauce, and pasta.

Stir well then let simmer over low heat, uncovered, for 45 minutes or until the pasta and vegetables are tender.

Serve hot.

Recipe Location: https://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Pasta_E_Fagioli35471.shtml
Recipe ID: 1927

Nutrition:
per cup: 219 calories, 9g fat, 24g carbohydrates, 10g protein.

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