Olive Garden Pasta e Fagioli Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 pounds - ground beef
  • 1 - small onion, diced
  • 1 - large carrot, julienned
  • 3 stalks - celery, chopped
  • 2 cloves - garlic, minced
  • 2 cans - petite diced tomatoes or RoTel, 14.5 oz. cans
  • 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.

    Brief Description

    A spicy version of this popular fagioli soup.

    Main Ingredient:

    ground beef

    Category:  Soups

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 1 hour(s) 10 min

    Notes

    To keep pasta from getting soggy, we serve it separately, placing pasta in the bowl and then pouring soup over.

    Source

    adapted from Top Secret Recipes

    Posted By:

    lweehunt

    Posted On:

    June 27, 2012

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