Pasta E Fagioli (Pasta & Bean Soup)

Cuisine: Soups

Category: Soups

Servings: 36


3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion-chopped
14 ounces Carrots -- slivered
14 ounces Celery -- diced
48 ounces Tomatoes, canned -- diced
2 cups Kidney beans -- red 15 oz
1 each Jars Kidney beans, white -- 48
88 ounces Beef stock
3 teaspoons Oregano
2-1/2 teaspoons Pepper
5 teaspoons Parsley (fresh chopped)
1-1/2 teaspoons Tabasco sauce
48 ounces Spaghetti sauce
Shell or elbow macaroni nood


Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup!

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