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food.com

Olive Garden Pasta E Fagioli

5.0(95)

Make and share this Olive Garden Pasta E Fagioli recipe from Food.com.

by Nancy Van Ess·published 1999-09-18

Open original recipe

European

Servings

10

9 quarts, 10 serving(s)

Total time

25 min

prep 25 min

Calories / serving

506 kcal

Ingredients (15)

serves

3 teaspoons oiloil
2 lbs ground beefground-beef
14 ounces carrots, sliveredcarrot
12 ounces onions, choppedonion
14 ounces celery, dicedcelery
48 ounces diced canned tomatoescanned-tomato
2 cups red kidney beans
2 cups white kidney beanskidney-beans
88 ounces beef stockbeef-stock
3 teaspoons oreganooregano
2 1/2 teaspoons pepperpepper
5 tablespoons fresh parsley, choppedparsley
1 1/2 teaspoons Tabasco sauce
48 ounces spaghetti saucespaghetti
8 ounces dry pasta shell macaronimacaroni

Instructions (5 steps)

01Sauté beef in oil in large 10 quart pot until beef starts to brown.
02Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
03

Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .

04Simmer until celery and carrots are tender, about 45 minute.

05NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.

Nutrition (per serving)

Calories: 506 kcal
Protein: 32 g
Fat: 19 g
Saturated fat: 7 g
Carbs: 53 g
Fiber: 11 g
Sugar: 15 g
Sodium: 1709 mg
Cholesterol: 80 mg

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