I thought I would pass along a favorite recipe in our house. A friend gave this to us a few years back and it has become a staple! This soup tastes even better served with some crusty bread, a salad and a glass of red wine. If you're looking for something to bring to a friend or loved one, this would be great. Did I mention it's really easy AND delicious?
I call this: Pasta Fagiole that tastes a heck of a lot like
the one from Olive Garden.
- 1 1/2 tsp olive oil
- 1 lb ground beef (I used 95/5 beef and it still tasted great)
- 7 ounces of carrots, slivered
- 4 ounces of onions, chopped
- 7 ounces of celery, chopped
- 1 c red kidney beans, rinsed and drained
- 2 c white kidney beans, rinsed and drained
- 44 ounces of beef stock
- 1 1/2 tsp oregano
- 1 1/2 tsp pepper
- 2 1/2 tsp parsley (fresh, chopped)
- 3/4 tsp tabasco sauce
- 24 ounces spaghetti sauce
- About 4 ounces of small shell macaroni
1. Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer about ten minutes.
2. Drain and rinse beans and add to pot.
3. Add beef stock, oregano, pepper, tabasco, spaghetti sauce and shells. Simmer until celery and carrots are tender...about 45 minutes.
* I bought two 33 ounce containers of beef stock. I find sometimes you can add more stock as needed if the soup gets mushy (for leftovers) or too thick. When I made it this time I only used one can of beans and 95/5 beef. It was still really delicious!
Best served warm a cold winter's day/night!
This yields a fair amount so I packed some up for a friend. I used a ball jar and attached a hand written note. I also sent along some bread!
There you have it. Soup to nuts. You know I can't resist being corny.
Your funny valentine,
Note from Mrs. Williams: Yum! I'm trying this recipe tonight. Thanks for sharing!
Note from Mrs. Gosling: Best surprise dinner ever, thanks Mrs. K. This "down and under" girl really appreciated it!