Olive Garden Pasta E Fagioli |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is from an old Top Secret Recipes cookbook we found this summer in a garage sale. This soup is AWESOME! Ingredients:
1 lb extra lean ground beef (7% fat) |
1 small onion, diced (1 cup) |
1 large carrot, julienned (1 cup) |
3 stalks celery, chopped (1 cup) |
2 garlic cloves, minced |
2 (14 1/2 ounce) cans diced tomatoes |
1 (15 ounce) can red kidney beans, undrained |
1 (15 ounce) can great northern beans, undrained |
1 (15 ounce) can tomato sauce |
1 (12 ounce) can v8 vegetable juice |
1 tablespoon white vinegar |
1 1/2 teaspoons salt |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1/2 lb ditali pasta, cooked and drained |
Directions:
1. Brown ground beef in large saucepan or soup pot. Drain.
2. Add onion, carrot, celery, and garlic.
3. Simmer 10 minutes, then add remaining ingredients except pasta.
4. Simmer 1 hour.
5. Add cooked pasta.
6. Simmer 5 minutes, then serve!
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