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Olive Garden Pasta e Fagioli
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Brief Description
A spicy version of this popular fagioli soup.
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Main Ingredient
ground beef
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Category: Soups
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 70 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
To keep pasta from getting soggy, we serve it separately, placing pasta in the bowl and then pouring soup over.
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Posted By: lweehunt
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Posted On: Jun 27, 2012
Number of Servings:
Ingredients:
- 2 cans - petite diced tomatoes or RoTel 14.5 oz. cans
- 2 pounds - ground beef
- 1 - small onion diced
- 1 - large carrot julienned
- 3 stalks - celery chopped
- 2 cloves - garlic minced
- 1 cans - red kidney beans with liquid (15 oz.)
- 1 cans - great northern beans with liquid (15 oz.)
- 1 cans - tomato sauce 15 oz.
- 1 cans - V-8 juice (spicy) 12 oz., low sodium
- 1 tablespoons - white vinegar
- 1 teaspoons - oregano
- 1 teaspoons - basil
- 1/2 teaspoons - pepper
- 1/2 teaspoons - thyme
- 1/2 pounds - ditali pasta
Directions:
Brown ground beef in large saucepan or pot over medium heat. Drain off most of 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 the simmering, 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 more and serve.
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