Since that is my favorite soup at Olive Garden, I immediately pinned it in my Stuff to Eat board.
I knew I'd want easy access to that recipe for this week.
Olive Garden's Pasta E. Fageoli
Ingredients:
3 tsp oil
2 lbs ground beef
14 oz carrots, slivered
12 oz onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cans red kidney beans
2 cans white kidney beans
88 ounces beef stock
3 tsp oregano
2 1/2 tsp pepper
5 tbsp fresh parsley, chopped
1 1/2 tsp tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni
Directions:
Saute beef in oil large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes. Simmer 10 minutes. Drain and rinse beans and add to post. Add beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 30-45 minutes.
*This is a huge success for us! My boys didn't mention a word about the carrots or celery in the soup - normally they do.
What I really love about this recipe is it makes a HUGE pot. I'll be freezing half of it for another meal.
If you don't need that much soup, though you can definitely 1/2 the recipe!
No, seriously - I mean a HUGE pot!
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