Tuesday, July 19, 2011

Marilyn's Pasta E Fagioli Soup

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Marilyn Kihara made ths delicious tomato-based soup as a late night treat while we were visiting Seattle.  This soup closely resembles Olive Garden Pasta E Fagioli soup.  It is the perfect meal for those chilly nights as it is a hearty soup that tastes delicious and warms you up.  You can substitute ingredients with whatever you have on hand.  In Marilyn's version, she replaced kidney beans with corn, used Italian sausage instead of ground beef and stewed tomatoes for diced tomatoes.  Here's a great photo of Ray and Mare at the Halekulani Hotel on Waikiki Beach.

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 oz) cans diced tomatoes, undrained
1 (16 oz) can red kidney beans, drained
1 (61 oz) can white kidney beans, drained
3 (10 oz) cans beef stock
3 tsp oregano
2 tsp pepper
5 tsp parsley
1 tsp Tabasco sauce (optional)
1 (20 oz) jar spaghetti sauce
8 oz pasta
Brown beef in a skillet.  Drain fat.  Add all ingredients to crock pot except for the pasta.  Cook on low heat 7-8 hours or high 4-5 hours.  During the last 30 min. on high (or 1 hour on low), add the pasta.  Serve with a tossed green salad and garlic bread.  

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