Pasta e’ Fagioli Soup
From the kitchen of Silvia Winert
2 tablespoon olive oil
1 lb. Ground beef
1 large onion, chopped
2 cups diced celery
2 cups diced carrots
hot water
½ cup instant bullion cubes
2 tsp. dried oregano
1 tsp black pepper
3 TBS. fresh chopped parsley
1 tsp. hot red pepper sauce
6 cups chunky pasta sauce
(2 1 lb. 10 oz. jars of Ragu Chunky Garden Vegetable Primavera or something similar)
1 (15 oz.) can red kidney beans (drained)
1 can white kidney beans (drained)
2 cups cooked pasta (macaroni or small shells)
Heat oil in large skillet or soup pot over medium-high heat. Add beef and sauté, stirring to break up, about 5 minutes or until beef looses it’s pink. Add onion, carrots, celery; simmer 10 minutes. Place 1 cup hot water in small bowl and add bouillon granules to dissolve. Stir into bouillon mixture oregano, black pepper, parsley, pepper sauce, and pasta sauce to skillet. Simmer 10 minutes. Add 6cups or the 2 Ragu jars filled with water, or enough to reach desired consistency, stir and simmer about 30 minutes. Stir in beans. Stir in Pasta just before serving. Makes 1 gallon. It makes a lot! Use a big soup pot.
