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Recipe Detail

Olive Garden Pasta e Fagioli

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Number of Servings:

Ingredients:

  1. 2 cans - petite diced tomatoes or RoTel 14.5 oz. cans
  2. 2 pounds - ground beef
  3. 1 - small onion diced
  4. 1 - large carrot julienned
  5. 3 stalks - celery chopped
  6. 2 cloves - garlic minced
  7. 1 cans - red kidney beans with liquid (15 oz.)
  8. 1 cans - great northern beans with liquid (15 oz.)
  9. 1 cans - tomato sauce 15 oz.
  10. 1 cans - V-8 juice (spicy) 12 oz., low sodium
  11. 1 tablespoons - white vinegar
  12. 1 teaspoons - oregano
  13. 1 teaspoons - basil
  14. 1/2 teaspoons - pepper
  15. 1/2 teaspoons - thyme
  16. 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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