Title: Pasta E' Fagioli Soup
Categories: Beef, Italian, Pasta, Soups
Yield: 20 Servings

1 1/2 ts Oil
1 lb Ground beef
6 oz Onion; chopped
7 oz Carrots; slivered
7 oz Celery; diced
24 oz Tomatoes;diced-canned
15 oz Red kidney beans; canned
24 oz White kidney beans; canned
44 oz Beef stock
1 1/2 ts Oregano
1 1/4 ts Black pepper
2 1/2 ts Parsley; fresh chopped
3/4 ts Tabasco sauce
24 oz Spaghetti sauce
Pasta noodles of choice

Saute beef in oil in a 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 quarts.

Recipe by: Unknown - But Tried and True

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
terryw@ix.netcom.com on Sep 20, 1997