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Pasta e' fagioli soup
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| Artist: |
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| Categories: |
Exotic, Pastas & Noodles, Soups & Stews |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| tsp | Oil | | 2
| lbs | Ground beef | | 12
| oz | Chopped onion | | 14
| oz | Slivered carrots | | 14
| oz | Diced celery | | 1 1/2
| quart | (48-oz) tomatoes (diced-cann | | 2
| | 15oz. cans of red kidney bea | | 1
| | 48 oz. jar white kidney bean | | 2 3/4
| quart | (88 oz) beef stock | | 3
| tsp | Oregano | | 2 1/2
| tsp | Pepper (black) | | 5
| tsp | Parsley (fresh chopped) | | 1 1/2
| tsp | Tabasco sauce | | 1 1/2
| quart | (48-oz) spaghetti sauce | | | Shell or elbow macaroni nood |
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Procedures:
| 1 | Saute beef in oil in a 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 | This recipe will make 9 quarts of soup!!! great for guests!!! |
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