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Olive Garden Pasta E Fagioli

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Ingredients

Adjust Servings:
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

Nutritional information

506.2
Calories
170 g
Calories From Fat
18.9 g
Total Fat
6.5 g
Saturated Fat
80.4 mg
Cholesterol
1709.4 mg
Sodium
52.8 g
Carbs
11.2 g
Dietary Fiber
14.9 g
Sugars
31.6 g
Protein
778g
Serving Size

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Olive Garden Pasta E Fagioli

Features:
    Cuisine:

    Made this tonight and we loved it!! Wouldn't change a thing.

    • 45 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Olive Garden Pasta E Fagioli, This is a copycat version of the soup from the Olive Garden , Made this tonight and we loved it!! Wouldn’t change a thing , Does the tabasco make it spicy? Will it be too bland without it? I’m born and raised in Missouri and can’t stand spicy food


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    Steps

    1
    Done

    Saut Beef in Oil in Large 10 Quart Pot Until Beef Starts to Brown.

    2
    Done

    Add Onions, Carrots, Celery and Tomatoes and Simmer For About 10 Minute.

    3
    Done

    Drain and Rinse Beans and Add to Pot. Also Add Beef Stock, Oregano, Pepper, Tabasco, Spaghetti Sauce and Noodles .

    4
    Done

    Simmer Until Celery and Carrots Are Tender, About 45 Minute.

    5
    Done

    Notes : Makes 9 Quarts! Just Cut the Recipe Down For Smaller Batches.

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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