This is a clone of Olive Garden's Pasta e Fagioli with some of my own twists to it.
1 lb Ground Beef
1 Small Onion, diced small
1 Large Carrot, juliened
3 Celery Stalks, chopped
2 Garlic Cloves, minced
2 14.5oz cans diced Tomatoes
1 15oz can Tomato Sauce
1 12 oz can V-8 Juice
1 15 oz Can dark kidney beans(with liquid)
1 15 oz can great northern beans(with liquid)
2 cups Beef (or chicken) broth
1 tbsp White Vinegar
1 ½ tsp Salt
1 tsp Oregano
1 tsp Basil
½ tsp Black Pepper
½ tsp Thyme
½ lb Ditali Pasta(about 1/2 package)
Optional
I often substitute 1 jar of Marinara Sauce instead of the diced tomatoes and tomato sauce
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 sauté for 10 minutes.
3
Add remaining ingredients, except pasta, and simmer for 1 hour.
4
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.
5
Add the pasta to the large pot of soup. Simmer for 5-10 minutes
and serve.
Ingredients
1 lb Ground Beef
1 Small Onion, diced small
1 Large Carrot, juliened
3 Celery Stalks, chopped
2 Garlic Cloves, minced
2 14.5oz cans diced Tomatoes
1 15oz can Tomato Sauce
1 12 oz can V-8 Juice
1 15 oz Can dark kidney beans(with liquid)
1 15 oz can great northern beans(with liquid)
2 cups Beef (or chicken) broth
1 tbsp White Vinegar
1 ½ tsp Salt
1 tsp Oregano
1 tsp Basil
½ tsp Black Pepper
½ tsp Thyme
½ lb Ditali Pasta(about 1/2 package)
Optional
I often substitute 1 jar of Marinara Sauce instead of the diced tomatoes and tomato sauce
