Olive Garden Pasta E Fagioli
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- 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 1/2 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 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 (1/2 lb) 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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Reviews
-
This is DELICIOUS; just wonderful. I omitted the salt and vinegar - there is plenty of salt with all of the canned veggies, etc. I also substituted reduced sodium beef broth for the V-8 juice. Used Contadina diced tomatoes that were seasoned with garlic, basil & oregano and actually diced my tomatoes into a smaller dice. I never put my cooked ditalini pasta into the soup pot. Always put it in the individual bowls; keeps pasta nice and al dente - doesn't get mushy in the soup that way. This soup freezes beautifully. I portion it into two servings, and also freeze cooked ditalini in separate small freezer bags. This is going to be an amazing Christmas gift for an older friend who is no longer able to cook. She just takes out the small containers I freeze it in for her, and a small bag of frozen ditalini and she has a fast, delicious, and nutritious meal. TRY THIS RECIPE - IT REALLY IS SCRUMPTIOUS.
RECIPE SUBMITTED BY
My husband and I are full time RVers (in a 5th wheel RV, our home on wheels) and have been for 10 years. That means we are both retired and do nothin' but travel wherever and whenever we want to. All our kids are grown and have their own families, all in Texas. We are originally from Texas (Pasadena) and sure do enjoy travelling. We are now back in Texas, a little town called (UPDATE) PIPE CREEK and will be here for awhile. We have been all over the United States, in all seasons. We do still have the Northeast to explore yet. My passion is cookin'. And travelin'. My husband and I cook together well, too. My pet peeve is inconsiderate people. I also enjoy crafts and making jewelry or working on my scrollsaw.