Pasta E Fagioli Soup

Servings 18 (1 cup each) (makes 4 ½ quarts)



Ingredients

1 ½ teaspoons oil
1 pounds Ground beef, chicken or turkey
1 cup onion, chopped
¾ cup carrot, slivered or finely chopped
¾ cup celery, diced
2 cans diced tomatoes
1 can red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
2 32 ounce containers of Low sodium beef broth or stock
1 ½ teaspoons dried oregano
1 ¼ teaspoons black pepper
2 ½ teaspoons fresh parsley, chopped (or 1 ¼ teaspoons dried parsley leaves)
¾ teaspoon hot sauce
24 ounces your favorite spaghetti sauce
4 ounces dried pasta shell macaroni, or other pasta




Directions

1. Saute beef, chicken or turkey, in oil in large 8 quart stock pot until meat is browned. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse the beans and add to the pot. Also add beef broth or stock, oregano, pepper, hot sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.

2. To serve, ladle into individual bowls and garnish with, sliced jalapenos, hot sauce, shredded Monterey Jack, or cheddar cheese, sour cream, tortilla chips, bread sticks, or garlic toast. All Garnishes are optional.





Notes Ground beef tastes best in this soup.