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Pasta e' fagioli (pasta & bean soup) 08-16-91
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| Artist: |
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| Categories: |
Exotic, Italian, Pastas & Noodles, Side-dishes, Soups & Stews, Western European |
| Yield: |
36 |
| Rating: |
0 |
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Ingredients:
| 3
| tsp | Oil | | 2
| lbs | Ground beef | | 12
| oz | Onion-chopped | | 14
| oz | Carrots, slivered | | 14
| oz | Celery, diced | | 48
| oz | Tomatoes, canned, diced | | 2
| cup | Kidney beans, red 15 oz | | 1
| each | Jars Kidney beans, white, 48 | | 88
| oz | Beef stock | | 3
| tsp | Oregano | | 2 1/2
| tsp | Pepper | | 5
| tsp | Parsley (fresh chopped) | | 1 1/2
| tsp | Tabasco sauce | | 48
| oz | Spaghetti sauce | | 1
| x | Shell or elbow macaroni nood |
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Procedures:
| 1 | Saute beef in oil in large 10-qt. | | 2 | Pot until beef starts to brown. | | 3 | Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. | | 4 | Drain and rinse beans and add to the pot. | | 5 | Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, and noodles. | | 6 | Simmer until celery and carrots are tender, about 45 minutes. | | 7 | Makes 9 qts. | | 8 | Of soup! **just cut the recipe in ?for smaller family needs! "olive garden recipe " june james (gndr31b) |
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