Olive Garden Pasta E Fagioli

Monday, March 4, 2019

1 Hour - 16 Servings - 0 Calories

2 Pound Ground Beef

1 Tablespoon Vegetable Oil

1.5 Cup Onion, chopped

14 ounces Carrots, slivered

14 ounces Celery, diced

48 ounces canned diced Tomatoes

2 Cup Red Kidney beans, cooked & drained

11 Cup Beef broth

1 Tablespoon Oregano, dried

2.5 Teaspoon Pepper

1.5 Teaspoon Tabasco sauce

48 ounces Marinara Sauce

8 ounces small shell macaroni (or other small dried pasta shape)

5 Teaspoon Parsley, fresh, chopped

Cook the beef in the oil in a large stockpot, breaking it up until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it’s cooked.
Stir in the parsley before serving.

If you want to save some soup for later, keep the pasta separate, just add as you're serving.

Copied from CopyKat recipes: https://copykat.com/2009/03/29/olive-garden-pasta-e-fagioli/