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Olive Garden Pasta e Fagioli Soup Recipe

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This recipe for Olive Garden Pasta e Fagioli Soup is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
1 small onion, diced
1 large carrot, diced
3 stalks celery, chopped
2 cloves, garlic, minced
2 14.5 oz. cans diced tomatoes
1 15 oz. can red kidney beans, with liquid
1 15 oz. can great northern beans with liquid
1 15 oz. can tomato sauce
1 12 oz. can V-8 juice
1 tbsp. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 lb. ditalini pasta
Directions:
Directions:
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add the onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. !5 minutes prior to serving cook the pasta in a separate pot. Follow directions on the pasta package. Do not add the pasta to the soup pot. When serving put the desired amount of pasta in the bottom of the individual soups bowls and serve the soup over the pasta. This prevents the pasta from over cooking and getting mushy.

 

 

 

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