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Weight Watchers 2 pts Pasta Fagioli Soup

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Member since 2006

Serves | Prep Time | Cook Time


48 oz bottled spaghetti sauce
3 tsp vegetable oil
1 1/2 tsp hot pepper sauce
14 cup carrot(s), Shredded
14 oz celery, Diced
12 oz onion(s), Chopped
48 oz canned tomatoes, Diced
2 cup cooked kidney beans
8 oz uncooked macaroni
88 oz canned beef broth
3 tsp dried oregano
2 cup Eden Organic Cannellini (white kidney) Beans
2 1/2 tsp McCormick Ground black pepper

Preparation: Saute beef in oil in 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, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs

This soup also freezes very well. You made need to add some extra beef broth after thawing out, as soup thickens.

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