Pasta e Fagioli Soup (Olive Garden)

By jasonhewitt

Ingredients

• 1 lb ground beef
• 1 small onion, diced (1 cup)
• 1 large carrot, julienne (1 cup)
• 3 stalks celery, chopped (1 cup)
• 2 cloves garlic, minced
• 2-14 1/2 oz cans diced tomatoes
• 1 15 oz can red kidney beans (with liquid)
• 1 15 oz can great northern beans (with liquid)
• 1 15 oz can tomato sauce
• 1 12 oz can V-8 juice
• 1 Tbs white vinegar
• 1 1/2 tsp salt
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp pepper
• 1/2 tsp thyme
• 1/2 lb ( 1/2 package) ditali pasta (short little tubes)

Preparation

Step 1

Brown the beef in a large saucepan or pot over medium heat. Drain the fat.

Add onion, carrot, celery, and garlic. Saute for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

Add pasta to soup. Simmer for 5-10 minutes and serve.

Servings: 8