Olive Garden Pasta e Fagioli Soup
Makes:
8 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 lb. ground beef
- 1 small onion, diced (1 cup)
- 1 large carrot, shredded (1 cup)
- 3 stalks celery, chopped (1 cup)
- 2 cloves garlic, minced
- 2 cans (14.5 oz. each) diced tomatoes
- 1 can (15 oz.) tomato juice
- 1 can (15 oz.) red kidney beans, with liquid
- 1 can (15 oz.) great northern beans, with liquid
- 1 can (12 oz.) V-8 juice
- 1 tablespoon white vinegar
- 1 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/2 lb. (1/2 pkg.) ditali pasta (short little tubes)
make it
1. In a large saucepan, brown the ground beef and drain off most of the fat.
2. Add onion, carrot, celery, and garlic and saute for about 10 minutes.
3. Transfer to a large pot (stew or simmering pot) and add the rest of the ingredients, except for the pasta, and simmer for 1 hour. About 50 minutes into simmering, start the boiling water for the pasta. Cook al dente, drain. Add the pasta to the stew pot and simmer for another 10 minutes. Serve.
Notes
Serve with breadsticks and salad!
