Wednesday, September 5, 2007

Pasta e Fagioli

1 lb. ground beef
1 large carrot (slivered)
1 small onion (diced)
2 stalks celery (chopped)
2 cloves garlic
1-15 1/2 oz. can diced tomatoes
1 can red kidney beans
1 can white kidney beans
5 cups beef broth
1 1/3 tsp. oregano
1 1/8 tsp pepper
2/3 tsp. tabasco sauce
1-2 lb. jar Ragu sauce
1 cup shell macaroni

Saute beef with onion and garlic. Add carrots, celery and tomatoes. Simmer 10 minutes.
Drain and rinse beans and add to pot.
Add all remaining ingredients and simmer until vegetables are tender. (About 45 minutes)

This soup can be made a day ahead. Just add the pasta after reheating and cook until pasta is done.
Dad says this is better than Olive Garden's!!!!!!!!!!

Serves 10
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