Pasta e Fagioli

By marinels

Olive Garden recipe: 8 points plus per serving

Ingredients

• Approx. 1lb. ground beef
• 1 cup diced onion
• 1 cup pre-shredded julienned carrot
• 1 cup chopped celery stalks
• Minced garlic to taste
• (2) 14.5 oz. cans diced tomatoes
• (1) 15oz. can red kidney beans with liquid
• (1) 15 oz. can cannellini beans with liquid
• (1) 15 oz. can tomato sauce
• (1) 12oz. can V-8 juice (better with 16 oz., and use to loosen after freezing)
• 1 tbsp. white vinegar
• 11/2 tsp. salt
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. pepper
• 1/2 tsp. thyme
• 1/2 pkg. ditali pasta

Preparation

Step 1

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of liquid.
Add onion, carrot, celery and garlic and saute for 10 mins.
Add remaining ingredients, except pasta and simmer for 1 hour.
About 50 mins. into the simmering, cook the pasta for 10 mins. until slightly tough, al dente, drain.
Add the pasta to the large pot of soup,simmer for 10 mins. more.