Busters Recipes

Pasta Bean Soup for a crowd

6 large onions, chopped
2/3 cup olive oil
18 garlic cloves, minced
12 cans (16 oz each) kidney beans, rinsed and drained
4 cans (28 oz each) Italian crushed tomatoes
3 cartons (32 oz. each chicken broth
1/4 to 1/3 cup dried oregano
4 T. salt
1 to 2 t. pepper
3 packages one pound each, spaghetti, cut into fourths
Grated Parmesan cheese, optional

In several soup kettles or Dutch ovens, sauté onions in oil until tender.
Add garlic; cook and stir about 2 minutes longer. Stir in the beans,
tomatoes, broth, oregano, salt and pepper. Bring to a boil. Reduce the heat;
cover and simmer for at least 30 minutes. Cook spaghetti according to
package directions; drain. Just before serving soup, stir in the spaghetti.
Serve with Parmesan cheese if desired.
Serves 45 to 55