Soups & Stews

Olive Garden Pasta FagioliDen & Donna

Den found this recipe on one of those "copycat" recipe sites. Only thing he changed was the amount of pasta.

1 pound ground beef
1 cup diced onion
1 large carrot, julienne (1 cup)
2 cloves garlic, minced
3 stalks celery, chopped (1 cup)
1 15-ounce can Great Northern beans, undrained
2 14 & 1/2-ounce cans diced tomatoes
1 15-ounce can red kidney beans, undrained
1 15-ounce can tomato juice
1 12-ounce can V -8 juice
1 tablespoon white vinegar
1 & 1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 pound (about 1 cup uncooked) Ditalini pasta
In a large soup pot over medium-high heat, brown the ground beef.
Drain off most of the fat.
Add the onion, carrot, celery and garlic; saute for 10 minutes.

Add remaining ingredients, except the pasta, and bring to a boil.
Reduce the heat to medium-low and simmer for 60 minutes.

About 50 minutes into the soup simmering, cook the pasta in boiling water for about 10 minutes, until it's al dente. Drain, then add to the soup. Simmer an additional 5-10 minutes.

8 to 10 servings

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