Saturday, March 12, 2011
This soup is one hearty meal, it's got it all in there! We loved it. This recipe as is will make a TON of soup so please feel free to cut it in half if you have no need for all that. I went ahead and made the full batch (it took my tallest stock pot!!), but I froze most of it in servings (minus the pasta) and will just cook the pasta once we eat that.
Pasta e Fagioli
slightly adapted from CopyKat Recipes
3 teaspoons canola oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; diced
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock (yes, that much!)
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoons hot sauce sauce
48 ounces Marinara Style Spaghetti sauce (I used a non chunky style)
8 ounces tiny dry pasta Shell macaroni; or other small pasta (cooked separately)
Saute beef in oil in large 10-qt. pot until beef starts to brown, drain grease, return to pan. 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, hot sauce, spaghetti sauce Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Meanwhile, bring a pot of water to boil, cook pasta. When soup is ready add pasta to servings (so it doesn't overcook). Makes 9 qts. of soup!
Yes you may cut this recipe in half for smaller amount.
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