Olive Garden Pasta E Fagioli Recipe #481

This is a copycat version of the soup from the Olive Garden.
by Nancy Van Ess
25 min | 25 min prep

SERVES 10 , 9 quarts

3 teaspoons oil
2 lbs ground beef
14 ounces carrots, slivered
12 ounces onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 tablespoons fresh parsley, chopped
1 1/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni


Sauté beef in oil in large 10 quart pot until beef starts to brown.  Drain some of the fat, if you like.

Add onions, carrots, celery and tomatoes and simmer for about 10 minute.

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

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

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


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Some suggest simmering the vegitables longer than 45 minutes and adding the pasta toward the end.