Olive Garden Pasta E Fagioli |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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From Another really good Copycat recipe! Serve with Salad and Hot Italian Bread or Bread Sticks, and offer grated Parmesan at the table. Ingredients:
1 lb ground beef |
1 cup diced onion |
1 cup julienned carrot |
3 stalks celery or 1 cup celery, chopped |
2 garlic cloves, minced |
2 (14 1/2 ounce) cans diced tomatoes |
1 (15 ounce) can red kidney beans (with liquid) |
1 (15 ounce) can great northern beans (with liquid) |
1 (15 ounce) can tomato sauce |
1 (12 ounce) can v8 vegetable juice |
1 teaspoon vinegar |
1 1/2 teaspoons salt |
1 teaspoon oregano |
1 teaspoon basil |
1/2 teaspoon pepper |
1/2 teaspoon thyme |
1/2 lb ditali pasta |
Directions:
1. Brown beef in a large stock pot over medium heat-drain off fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente.
5. Drain well.
6. Add pasta to the large pot of soup and simmer for 10 minutes.
7. (Weight Watchers Points for 1 Serving: 7).
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