Soup

This weekend I made the most delicious soup and I thought I would pass on the recipe. It makes a ton so you can either cut the recipe in half or make the whole batch and freeze it in smaller containers for quick dinners later on. Enjoy!

Olive Garden Pasta E Fagioli

2 lb. Ground beef
1 1/2 cups onion; diced
1 3/4 cups carrots; chopped
1 3/4 cups celery; diced
3 cans diced tomatoes (each can 14.5 oz.)
1 can red kidney beans
1 can great northern beans
88 oz. beef stock (this is a little less than 3-32 oz broth containers)
3 tsp. oregano
2 1/2 tsp. pepper
5 tsp. parsley (freshly chopped)
1 1/2 tsp. Tabasco sauce (see note at bottom)
45 oz. Spaghetti sauce
8 oz. small shell macaroni; or pasta of choice

Brown beef and drain off fat. Add onions, celery and tomatoes and simmer for 10 minutes. Drain and rinse beans and then add to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until carrots and celery are tender, about 45 minutes.

****The Tabasco gave a great heat to the soup for adults but if you are making it for a family with small children the spice may be a little too hot. My kids LOVED this soup and only one complained that it was too spicy. When I make it again I will probably only add 1/2 tsp. of Tabasco and see how it works. If I was making it for just adults I would keep the recipe just the same.