Title: Pasta E' Fagioli (Pasta and Bean Soup)
Categories: Soups, Italian, Side dish
Yield: 36 Servings

3 ts Oil
2 lb Ground beef
12 oz Onion-chopped
14 oz Carrots, slivered
14 oz Celery, diced
48 oz Tomatoes, canned, diced
2 c Kidney beans, red 15 oz
1 Jars Kidney beans, white, 48
88 oz Beef stock
3 ts Oregano
2 1/2 ts Pepper
5 ts Parsley (fresh chopped)
1 1/2 ts Tabasco sauce
48 oz 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! **Just cut the recipe in
1/2 for smaller family needs! "Olive Garden Recipe " JUNE JAMES (GNDR31B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini