Pasta E Fagioli(Pasta and Beans)

 

I got a request for some more soups. Here's a good one for ya Kaylene! I've made this plenty of times, and it gets gobbled up EVERY TIME. I'm not even sure why I didn't think to add this one to the blog before now. This past week has been full of fun: My brother got married, I have a new, AWESOME sister-in-law, my sister and her daughter flew in from California, and we've been driving back and forth so we can be together as much as possible. Let's just say that my food blog has taken a back seat to all this wonderful madness. And while it's not quite over yet, I have a few minutes to put up a post. I brought this soup over to my parents home the day we were setting up the wedding. The only one who couldn't have this was my Dad, who has a gluten allergy. I used gluten free beef stock, but the pasta wasn't gluten free. Bummer, maybe next time Dad!

Pasta E Fagioli(Pasta and Beans)
Serves/Makes: 9 qts

INGREDIENTS:
3 teaspoons Oil
2 pounds Ground beef
1 large Onion; chopped
1 cup chopped Carrots
1 cup Celery, thinly sliced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
1 Tablespoon dried Parsley
1 1/2 teaspoon Tabasco sauce
48 ounces Spaghetti sauce(I used Bertolli Olive Oil and Garlic)
8 ounces dry pasta Shell macaroni; or other pasta(1 1/2 cup dry pasta)
1 Tablespoon basil, dried

PREPARATIONN:
Saute beef in oil in large 10-qt. pot until beef turns brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add the rest of the ingredients and simmer until celery and carrots are tender, about 45 minutes.