Pasta Fagioli Soup

Trish Meyer's Note:

A great blend of Italian flavors in a hearty and healthy soup

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 12-14

Yield: 8.0 quarts

• 1 -2 lb Italian sausage (I prefer Dearborn brand)
• 4 carrots, chopped
• 4 stalks celery, chopped (make sure to include the leafy tops)
• 2 (28 ounce) cans of seasoned diced tomatoes, undrained
• 1 (16 ounce) can red kidney beans, drained
• 1 (16 ounce) can white kidney beans, drained
• 3 (10 ounce) cans beef stock
• 3 teaspoons oregano or 3 teaspoons Italian spices
• 2 teaspoons black pepper
• 5 teaspoons parsley
• 1 (20 ounce) jar spaghetti sauce (I prefer Prego brand traditional)
• 8 -16 ounces cooked pasta (I prefer the Ditalini style)

Directions:

1. Brown the Italian sausage in a small amount of bacon grease in a large pot.
2. Add everything except the pasta in the pot and bring to a boil.
3. Bring down to a simmer and cook at least one hour.
4. Stir carefully and don't allow it to stick and burn.
5. Add the cooked pasta 5 minutes before serving.
6. Enjoy!