Pasta E Fagioli
100%
0
By Angie L
Pasta E Fagioli
Inspired by Olive Garden. First made December 2018.
Makes 9 quarts. Cut the recipe in half for smaller uses.
May be frozen.
Updated at: Thu, 17 Aug 2023 13:18:08 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
6
Low
Nutrition per serving
Calories144.6 kcal (7%)
Total Fat6.3 g (9%)
Carbs13.9 g (5%)
Sugars3.7 g (4%)
Protein8.7 g (17%)
Sodium372 mg (19%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
36 servings
3 teaspoonsoil
2 poundsground beef
1 ½ cupsonion
chopped
1 ½ cupscarrots
slivered or chopped
1 ½ cupscelery
diced
1 x 14 ouncescan of red kidney beans
1 x 14 ounceswhite kidney beans can
88 ouncesbeef stock
3 teaspoonsoregano
2 ½ teaspoonspepper
5 teaspoonsparsley
fresh chopped
1 ½ teaspoonsTabasco
48 ouncesspaghetti sauce
I use Traditional
8 ouncesdry macaroni
or elbow pasta
Instructions
Step 1
Sautéed beef in oil in large 10 quart pot.
Step 2
Add onions, carrots, celery and tomatoes. Cook for about 10 minutes.
Step 3
Drain and rinse beans and add to the pot.
Step 4
Add beef stock, oregano, pepper, Tabasco sauce, parsley and pasta.
Step 5
Simmer until celery and carrots are tender, about 45 minutes.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
