Olive Garden Pasta E Fagioli
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 1 lb ground beef
- 1 small onion, diced (1 cup)
- 1 large carrot, julienned (1 cup)
- 3 stalks celery, chopped (1 cup)
- 2 garlic cloves, minced
- 2 (14 1/2ounce) 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 vegetable juice
- 1 tablespoon white vinegar
- 1 1⁄2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- 0.5 (1/2lb) package ditali pasta
Directions
- 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 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 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 5-10 minutes and serve.
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