Olive Garden’s Pasta E Fagioli Soup

Olive Garden’s Pasta E Fagioli Soup

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• 2 lbs. ground beef*
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained* 
• 1 (16 oz.) can white kidney beans, drained 
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. Tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta 
• 
  
•  Brown meat. Drain fat. Combine all ingredients (other then pasta) in a large crock-pot.  Cook on low for 7-8 hours or high for 4-5 hours.  Add cooked pasta just before serving. 
• *I usually make this without meat and it still tastes great!
• *I have never had white kidney beans on hand when I have made this so I use another can of red kidney beans.

Source: www.favfamilyrecipes.com