Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Italian
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 12oz can V-8 Juice; 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; I often substitute 1 jar of Marinara Sauce instead of the diced tomatoes and tomato sauce

RatingDifficultyBeginner

This is a clone of Olive Garden's Pasta e Fagioli with some of my own twists to it.

Yields8 Servings

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

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 12oz can V-8 Juice

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

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 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.

CategorySoups & StewsCuisineItalianCooking MethodSimmering

Ingredients