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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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If you love the Olive Garden restaraunt, this is a copycat recipe of their pasta fagiole soup. It is very close but not exact. I got this from . I'm sure you'll love it. Ingredients:
1 lb ground beef |
1 cup onion (diced) |
1 cup carrot (julienned) |
1 cup celery (minced) |
2 garlic cloves (minced) |
2 (14 1/2 ounce) cans canned diced tomatoes |
15 ounces kidney beans (canned with liquid) |
15 ounces great northern beans (canned with liquid) |
1 (15 ounce) can tomato sauce |
24 ounces v- 8 vegetable juice |
1 tablespoon 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. In a large pot, brown the beef, and then drain the fat.
2. Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes.
3. Add the remaining ingredients except pasta, Simmer for an hour.
4. About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup.
5. Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.
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