Pasta E' Fagioli Soup Recipe
Servings: 12
Ingredients
- 1 1/2 tsp Oil
- 1 lb Grnd beef
- 6 ounce Onion, minced
- 7 ounce Carrots, slivered
- 7 ounce Celery, diced
- 24 ounce Tomatoes,diced-canned
- 15 ounce Red kidney beans, canned
- 24 ounce White kidney beans, canned
- 44 ounce Beef stock
- 1 1/2 tsp Oregano
- 1 1/4 tsp Black pepper
- 2 1/2 tsp Parsley, fresh minced
- 3/4 tsp Tabasco sauce
- 24 ounce Spaghetti sauce
- Pasta noodles of choice
Directions
- Saute/fry beef in oil in a large 10-quart pot till beef starts to brown. Add in onions, carrots, celery, and tomatoes and simmer for about 10 min.
- Drain and rinse beans and add in to the pot. Also add in beef stock, oregano, pepper, tabasco, spaghetti sauce, and noodles. Simmer till celery and carrots are tender, about 45 min.
- Makes 9 qts.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 12 servings | |
| Calories 249 | |
| Calories from Fat 86 | 35% |
| Total Fat 9.52g | 12% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 27mg | 9% |
| Sodium 893mg | 37% |
| Potassium 780mg | 22% |
| Total Carbs 26.51g | 7% |
| Dietary Fiber 8.0g | 27% |
| Sugars 9.59g | 6% |
| Protein 14.45g | 23% |
