Pasta e Fagioli Soup (Olive Garden)

By McLean

Ingredients

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

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 and sauté for l10 minutes.

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

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 slightly tough. Drain.

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