Pasta e Fagioli from Olive Garden

By Scrappin Broad

Ingredients

• 1 lb ground beef
• 1 c diced onion
• 1 c julienned carrots
• 3 stalks celery, chopped (1 c)
• 2 garlic cloves, minced
• 2 14.5-oz cans 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 t vinegar
• 1-1/2 t salt
• 1 t oregano
• 1 t basil
• 1/2 t pepper
• 1/2 t thyme
• 1/2 lb ditali pasta

Preparation

Step 1

Brown beef in large stock pot & drain off fat.

Add onion, carrot, celery & garlic; saute 10 minutes.

Add remaining ingredients (except pasta) & simmer 1 hour.

After 50 minutes, boil pasta to al dente. Drain well & add to soup. Simmer 10 minutes.