Healthier Pasta E Fagioli (Olive Garden Clone)

An attempt to reduce sodium and fat from a family favorite.

• Ready In: 1 hr
• Serves: 36
• Yields: 9 quarts

Ingredients

• 2  lbs ground beef (85/15 or 90/10)
• 2  cups carrots, chopped
• 2  cups onions, chopped
• 2  cups celery, diced
• 48  ounces tomatoes, petite diced
• 2  cups red kidney beans, rinsed
• 2  cups white kidney beans, rinsed
• 96  ounces low sodium beef broth
• 3  teaspoons oregano
• 2 1⁄2 teaspoons pepper
• 5  tablespoons fresh parsley, chopped
• 1 1⁄2 teaspoons Tabasco sauce
• 56  ounces  marinara sauce, low sodium
• 8  ounces dry pasta shell macaroni, whole wheat

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.