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Olive Garden Pasta e Fagioli Soup
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Olive Garden Pasta e Fagioli Soup
1 lb Ground Beef
1 small onion diced (1 cup)
1 lg carrot julienned (1 cup)
3 stalks celery chopped (1 cup)
2 cloves garlic, minced
2-14.5 oz cans diced tomatoes
1-15 oz ca 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 Tbls white vinegar
1.5 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 lb (1/2 pckg) Ditali Pasta
Brown ground beef in a large saucepan or pot over medium heat. Drain off most of the 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 simmer time cook the pasta in 1-1/2 - 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 and serve.