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Pasta E' Fagioli Soup

  • 1serving
  • 60minutes
  • 5615calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 teaspoons vegetable oil

  2. 2 pounds ground beef

  3. 12 ounces onion chopped

  4. 14 ounces carrots slivered

  5. 14 ounces celery diced

  6. 1 1/2 quarts tomatoes, canned diced (48 ounces)

  7. 30 ounces red kidney beans canned

  8. 48 ounces white kidney beans, canned

  9. 2 3/4 quarts beef stock (88 ounces), prefer veal stock if possible

  10. 3 teaspoons oregano

  11. 2 1/2 teaspoons black pepper

  12. 5 teaspoons parsley leaves fresh chopped

  13. 1 1/2 teaspoons red hot pepper sauce (eg. Tabasco)

  14. 1 1/2 quarts spaghetti sauce (48-oz)

  15. 1 x shell macaroni or elbow*

Instructions Jump to Ingredients ↑

  1. Saute beef in oil in a large 10-qt. pot until beef starts to brown.

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

  3. Drain and rinse beans and add to the pot.

  4. Also add beef stock, oregano, pepper, hot sauce, spaghetti sauce, and noodles.

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

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