Olive Garden Pasta e Fagioli

By JulieCraig

White and Red Beans, ground beef, tomatoes and pasta in a savory broth.

Ingredients

• 1 pound ground beef
• 1 small onion, diced (1 cup)
• 1 large carrot, julienned (1 cup)
• 3 stalks celery, chopped ( 1 cup)
• 2 cloves garlic, minced
• 2 14.5 -ounce cans diced tomatoes
• 1 15-oz can red kidney beans (with liquid)
• 1 15-oz great northern beans( with liquid)
• 1 15 oz can tomato sauce
• 1 12 oz can V-8 juice
• 1 tablespoon white vinegar
• 1 1/2 tsp salt
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp pepper
• 1/2 tsp thyme
• 1/2 pound (1/2 pkg) ditali pasta

Preparation

Step 1

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into the simmering, 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 sligthly tough. Drain.

5. Add the pasta to the pot of soup. Simmer for 5 to 10 minutes more and serve.