Olive garden pasta e fagioli

Yield: 8 Servings

Measure Ingredient
1 pounds Ground beef
1 small Onion, diced (1 cup)
1 large Carrot, diced (1 cup)
3 \N Celery ribs, chopped (1 cup)
2 \N Garlic cloves, minced
2 cans Diced tomatoes (14.5 oz. ea)
15 ounces Red kidney beans, with
\N \N ;liquid
15 ounces Great northern beans, with
\N \N ;liquid
15 ounces Tomato sauce
12 ounces V-8 juice
1 tablespoon White vinegar
1½ teaspoon Salt
1 teaspoon Oregano
1 teaspoon Basil
½ teaspoon Pepper
½ teaspoon Thyme
½ pounds Ditali pasta (1/2 package)

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery, and garlic, and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slighty tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Source: Wilbur

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 31, 1998

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