Olive Garden's Pasta E Fagioli

By Krissy

Ingredients

• 1 poundGround beef
• 1 smallOnion; diced 1 cup
• 1 largeCarrot; julienned 1 cup
• 3 stalksCelery; chopped 1 cup
• 2 clovesGarlic
• 2 14.5-oz cansDiced tomatoes
• 1 15-oz canRed kidney beans; with liquid
• 1 15-oz canGreat northern beans; with liquid
• 1 15-oz canTomato sauce
• 1 12-oz canV-8 juice
• 1 tablespoonWhite vinegar
• 1 1/2 teaspoonsSalt
• 1 teaspoonOregano
• 1 teaspoonBasil
• 1/2 teaspoonFreshly-ground black pepper
• 1/2 teaspoonThyme
• 1/2 poundDitali pasta; (1/2 package)

Preparation

Step 1

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saut for 10 minutes. Add remaining ingredients (except pasta), and simmer for 1 hour.

About 50 minutes into simmer time, cook the pasta in 1 1/2 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 the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve.

This recipe yields 8 servings.