Pasta e Fagioli

(Pasta & Bean Soup)

This was a favorite of the Rumppe grandsons when young and at the lake. The recipe was acquired from the Olive Garden.  The original recipe was for 36 servings. This one was cut in half, so rather than preparing enough soup to feed the students in a high school math class, it is now down to feeding the rosters of both the local home and visiting baseball teams. As such, you might not be able to buy some items in the exact quantities listed. Don't fret.  You're not baking.  It's soup.  Get as close as you can and enjoy.

INGREDIENTS:

• ½ Tbsp Oil
• 1 lb Ground Beef
• 6 oz Onion, Chopped
• 7 oz Carrots, slivered
• 7 oz Celery, diced
• 24 oz Canned Diced Tomatoes
• 1 cup Red Kidney Beans
• 1 cup White Kidney Beans
• 44 oz Beef Stock
• ½ Tbsp Oregano
• 1¼ tsp Pepper
• 2½ tsp Parsley, (fresh chopped)
• ¾ tsp. Tabasco sauce
• 24 oz. Spaghetti Sauce
• 8 oz pasta, shells or macaroni 

DIRECTIONS:

• Sauté beef in oil in a large 5-qt pot until beef starts to brown.
• Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
• Drain and rinse beans.
• Add beans, beef stock, oregano, pepper, Tabasco, spaghetti sauce and pasta.  
• Simmer until celery and carrots are tender-about 45 minutes.