Olive Garden Pasta E Fagioli Soup |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is from Top Secret Recipes, and it rocks. Great for these cool nights we are finally starting to have. Ingredients:
1 pound ground beef |
1 small onion diced (1 cup) |
1 large carrot, julienned (1 cup) |
3 stalks celery, chopped (1 cup) |
2 cloves garlic, minced |
2 14.5 ounce cans died 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 juice |
1 tbsp white vinegar |
1 1/2 tsp salt |
1 tsp oregano |
1 tsp basil |
1/2 tsp pepper |
1/2 tsp thyme |
1/2 pound ditali pasta |
Directions:
1. Bron the ground beef in a large saucepan or pot over medium heat, drai off most of the 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. About 50 minutes into simmer time, cook pasta, drain.
5. Add the pasta to the large pot of soup and simmer for 5-10 minutes and serve.
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