|Recipe Title: Pasta E' Fagioli (Pasta & Bean Soup)|
Contributed by: TwinLakesChef
Additional Credits for Recipe
Note from the Diva
|I love this soup! It makes a large amount but freezes well. I do not put the carrot and pasta in the soup to freeze. Cook up the pasta and bag it into single servings in snack bags & freeze.|
List of Ingredients
|3 tsp. Oil|
2 LB Hot Italian Sausage
12 oz Onion; chopped
14 oz Carrots; slivered
14 oz Celery; diced
48 oz Tomatoes; canned, diced
2 c. Red Kidney beans
2 c White kidney beans
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 Prego Spaghetti sauce
Ring (ditali) macaroni; or other
|SautÃ© sausage in oil in large 10-qt. pot until |
starts to brown. Add onions and celery and simmer for about 10 minutes.
Add tomatoes; Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, and spaghetti sauce.
Simmer until celery is tender, about 45 minutes.
Garnish:Cook separately the ring macaroni al dente
Grate some raw carrots and store in a ziplock bag.
Fresh shredded parmesian over top
Fresh grated parmesian cheese
Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!
Too thick; thin with water possibly chicken broth next time; Add carrot and pasta (cooked al dente) at serving time. Olive Gardenâ€™s carrots are barely cooked and pasta stays firm. They cook the pasta ahead of time and toss a little oil with it so it can be added near time to serve.
Number of Servings: 36
General Cooking/Prep Method
Recipe Type - Categories
Extra Features of Recipe
Good for Season/Celebration/Holiday
Tested & Approved Recipe