Olive Garden Pasta e Fagioli

source	CopyKat Recipes
categories	soup, copycat, italian
yield	10 servings
prep time	10 minutes
total time	20 minutes

INGREDIENTS

2 lbs ground beef

1 Tbsp vegetable oil

12 oz chopped onion

14 oz slivered carrots

14 oz diced celery

48 oz canned diced tomatoes

2 cup cooked, drained red kidney beans

2 cup cooked, drained white kidney beans

2 ¾ quarts beef broth

1 Tbsp dried oregano

2 ½ tsp ground black pepper

1 ½ tsp Tabasco sauce

2 (24-oz) jars marinara sauce

8 oz Small shell macaroni (or other Small dried pasta shape)

5 tsp chopped fresh parsley

INSTRUCTIONS

1. Cook the beef in the oil in large stockpot, breaking it up, until it starts to brown.

2. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.

3. Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce.

4. Simmer until celery and carrots are tender, about 45 minutes.

5. Add the pasta and simmer until it's cooked.

6. Stir in the parsley before serving.

NOTES

This makes 9 quarts of soup. Just cut the recipe in half for smaller family needs! If you want to freeze this soup, don’t add the pasta; cooked pasta doesn’t freeze very well. You can always cook up some fresh pasta and stir it in when you are ready to serve.

NUTRITION