Who doesn’t love soup? Especially this time of year. Scott loooooooves soup–says he could eat it every night of the week. While I don’t love it that much, I enjoy it and we’ve been cooking a lot of it lately.
One of Scott’s favorite soups is the Pasta e Fagioli from Olive Garden. He told me he wanted me to make it for him, so I told him to find me a recipe and we’d go from there. Scott found a recipe from Food.com and I amended it to the below. Please note that this soup makes an enormous amount. As in we had to run out and get a bigger stock pot because my 8 qt stock pot wasn’t big enough. As in I have two gallon size bags of soup in the freezer! So, unless you want to freeze some or are feeding an army, maybe half the recipe below.
Paste e Fagioli
1 tablespoon oil
2 lbs ground beef
14 ounces carrots, slivered (I bought bag of julienned carrots)
1 small onion, chopped
4 celery stalks, diced
48 ounces diced canned tomatoes
1 (15.5 oz) can red kidney beans
1 (15.5 oz) can great northern beans
64 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
1 1/2 tablespoons parsely
1 1/2 teaspoons Tabasco sauce
48 ounces (2 jars) spaghetti sauce
8 ounces dry pasta shell macaroni
**(I used 1 lb–8 oz didn’t seem to be enough but it did make the soup thicker)
1. Heat oil in 10 quart stock pot and add ground beef. Saute until meat is browned. Drain any excess fat.
2. Add carrots, onion, celery, and canned tomatoes. Simmer for 10 minutes.
3. Add drained kidney and great northern beans, beef stock, oregano, parsley, pepper, Tabasco sauce, spaghetti sauce, and uncooked noodles.
4. Simmer about 45 minutes or until vegetables are tender.
I haven’t worked out how many servings this is–9 quarts makes a crapload. But since I haven’t experiemented with halving the recipe, I didn’t want to use halved numbers. If you try this recipe, please let me know how it turns out for you!!
Lessons learned for freezing items with pasta: The pasta gets mushy when reheated (at least in my limited experience). Next time I make this, I’ll add pasta to only the portion we plan to eat immediately. So probably will let soup simmer without the pasta and then add cooked pasta right before eating. An extra step but will make the soup go further, I think.
Do you have any favorite kind of soup? I’m still on the hunt for a yummy split pea soup!
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