Olive Garden Pasta E Fagioli

Nancy Van Ess's Note:

This is a copycat version of the soup from the Olive Garden.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Serves: 10

Yield: 9.0 quarts

• 3 teaspoons oil
• 2 lbs ground beef
• 14 ounces carrots, slivered
• 12 ounces onions, chopped
• 14 ounces celery, diced
• 48 ounces diced canned tomatoes
• 2 cups red kidney beans
• 2 cups white kidney beans
• 88 ounces beef stock
• 3 teaspoons oregano
• 2 1/2 teaspoons pepper
• 5 tablespoons fresh parsley, chopped
• 1 1/2 teaspoons Tabasco sauce
• 48 ounces spaghetti sauce
• 8 ounces dry pasta shell macaroni

Directions:

1. Sauté beef in oil in large 10 quart pot until beef starts to brown.
2. Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
3. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
4. Simmer until celery and carrots are tender, about 45 minute.
5. NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.

Reviews

[Elsa Shanahan]

After doing a comparison, my family and I both agree that this recipe came out even better than Olive Garden's! P.S. If you use Campbell's Beef Broth it comes out the best!

[P]

I used a home made sauce so I ut the sauce and tomaoes quite a bit. It was very good.

[Diane Fouts]

I made this for Mother's Day dinner. It was a big hit!