Olive Garden Pasta Fagioli
Found this a few years ago on a "copycat" recipe site. It's good!
- 1 lb. lean ground beef
- 1 cup diced onion
- 1 large carrot, julianne (1 cup)
- 2 cloves garlic, minced
- 3 stalks celery, chopped (1 cup)
- 1 15oz. can Great Northern beans, undrained
- 2 14.5oz cans diced tomatoes
- 1 15oz. can red kidney beans, undrained
- 1 15oz. can tomato juice
- 1 12oz. can V-8 juice
- 1 tablespoon white vinegar
- 1&1/2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 lb. (about 1 cup uncooked) Ditalini pasta
In a large soup pot over medium-high heat, brown the ground beef. Drain off all but two Tblsp of the fat. Add the onion, celery, carrot and garlic; saute for 10 minutes.
Add the remaining ingredients, except the pasta, and bring to a boil. Reduce the heat to medium-low and simmer for 60 minutes.
About 50 minutes into the soup simmering, cook the pasta for about 10 minutes until it's al dente. Drain, then add to the soup.
Simmer an additional 5-10 minutes.
8 - 10 servings
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