pasta e fagioli (italian bean and pasta) soup
INGREDIENTS
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vegetable oil - about 3 tbsp
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carrots - 4, large, peeled and chopped
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onions - 2, large, diced
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celery - 3 stalks, thinly sliced
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salt and pepper - use very generoulsy
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ground beef - 1 lb (400 g)
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tomatoes - 2 14 oz (400 g) cans, diced, with juices
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pasta sauce - 2 14 oz (400 g) cans
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kidney beans - 1 14 oz (400 g) can
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white beans - 1 14 oz (400 g) can
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beef stock - 4 cups
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italian seasoning - 1 tbsp
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oregano - 2 tsp, dried
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tabasco - 1 tbsp
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pasta - 3 cups, macaroni, dried
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