Pasta fagioli
Recipe by Donna Skrypetz
3 teaspoons vegetable oil
2 pounds ground beef
12 ounces chopped onion
14 ounces slivered carrots
14 ounces diced celery
48 ounces tomatoes, canned and diced
2 cups cooked red kidney beans
2 cups cooked White kidney beans
88 ounces beef stock
3 teaspoons oregano
2 and 1/2 teaspoons pepper
5 teaspoons fresh chopped parsley
48 ounces marinara sauce
8 ounces dry pasta shell macaroni (or other pasta)
Prep. Time → 20 min
Cook Time → 45 min
1. 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 pasta. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 quarts of soup.
starters November 26, 2012 20:19
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Had fun making this, my family loved