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Pasta E' Fagioli Soup

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Submitted by Shannara

YIELD

1 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

3 15
TEASPOONS ML VEGETABLE OIL
2 907.2
POUNDS G GROUND BEEF
12 346.8
OUNCES ML/G ONIONS
chopped
14 404.6
OUNCES ML/G CARROTS
slivered
14 404.6
OUNCES ML/G CELERY
diced
1 ½ 1.5
QUARTS QUARTS TOMATOES, CANNED
diced (48 ounces) *
30 867
OUNCES ML/G RED KIDNEY BEANS
canned
48 1387.2
2 ¾ 2.8
QUARTS QUARTS BEEF STOCK
(88 ounces), prefer veal stock if possible *
3 15
TEASPOONS ML OREGANO
2 ½ 13
TEASPOONS ML BLACK PEPPER
5 25
TEASPOONS ML PARSLEY LEAVES
fresh chopped
1 ½ 7.5
TEASPOONS ML RED HOT PEPPER SAUCE
1 ½ 1.5
QUARTS QUARTS SPAGHETTI SAUCE
(48-oz) *
1 1
X X PASTA SHELLS
or elbow *

Directions

Sauté beef in oil in a large 10-qt. pot until beef starts to brown.

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

Drain and rinse beans and add to the pot.

Also add beef stock, oregano, pepper, hot sauce, spaghetti sauce, and noodles.

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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 3979g (140.4 oz)
Amount per Serving
Calories 5615 30% from fat
 % Daily Value *
Total Fat 186g 286%
Saturated Fat 61g 307%
Trans Fat 0g
Cholesterol 781mg 260%
Sodium 5825mg 243%
Total Carbohydrate 196g 196%
Dietary Fiber 161g 643%
Sugars g
Protein 812g
Vitamin A 783% Vitamin C 156%
Calcium 200% Iron 501%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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