Pasta Fagioli (Soup)

Pasta Fagioli

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2 Lb. ground beef

1TBS. olive oil

1 1/2 cups onions, chopped

2 cups carrots, sliced thin

2 cups celery, diced

1- 28 0z. can diced tomatoes

2 cups red kidney beans

2 cups white kidney beans

12 cups beef broth

1 TBS. dried oregano

2 tsp. pepper

1 1/2 tsp Tabasco sauce

6 cups spaghetti sauce

8 oz. shell pasta

2 TBS. parsley, chopped

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Saute the beef in the oil in a 10-quart pot until the beef starts to brown.

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

Drain and rinse the beans and add to the pot. Also add the beef broth, oregano,

pepper, Tabasco sauce, spaghetti sauce and pasta.

Add chopped parsley. Simmer until the celery and carrots are tender.

About 45 minutes. Ladle into soup bowls.

Serves 10

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(Can use ground turkey and chicken stock, in place of beef.)