Title: Pasta E' Fagioli (Pasta & Bean Soup)
Categories: Soup Side Italian
Yield: 36 Servings
| 3 | ts | Oil |
| 2 | lb | Ground beef |
| 12 | oz | Onion-chopped |
| 14 | oz | Carrots, slivered |
| 14 | oz | Celery, diced |
| 48 | oz | Tomatoes, canned, diced |
| 2 | c | Kidney beans, red 15 oz |
| 1 | | Jars Kidney beans, white, 48 |
| 88 | oz | Beef stock |
| 3 | ts | Oregano |
| 2 1/2 | ts | Pepper |
| 5 | ts | Parsley (fresh chopped) |
| 1 1/2 | ts | Tabasco sauce |
| 48 | oz | Spaghetti sauce |
| | | Shell or elbow macaroni nood |
Saute 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. Simmer until celery and carrots are
tender, about 45 minutes. Makes 9 qts. of soup!