Pasta fajoli soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 40 oz can Clamato juice | |
| 1 | pounds | Lean ground beef (cooked) |
| 1 | 26 oz can pureed tomatoes | |
| 1 | medium | Onion (finely chopped) |
| 1 | 14 oz can consomme | |
| 4 | Stalks celery (chopped) | |
| 1 | 14 oz can water | |
| 4 | Carrots (thinly sliced) | |
| 3 | tablespoons | Chicken soup base |
| Half a medium cabbage (shredded) | ||
| 1 | 19 oz can kidney beans | |
| 1 | 19 oz can navy beans | |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Basil |
| ¼ | teaspoon | Hot paprika |
| ¼ | teaspoon | Garlic powder |
| 1½ | cup | Corkscrew pasta (cooked) |
Directions
Olive Garden Restaurant's PASTA FAJOLI SOUP (from Winnipeg Free Press Recipe Column)
1. Bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour. 2. Saute ground beef until browned thoroughly and set aside. 3. Saute vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour. 4. Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes.
This makes a great meal accompanied by bread or buns of your choice and a green salad.
NOTE: I omitted the beans (my family doesn't like them) and the cabbage (didn't have any in the fridge) and the soup was still an overwhelming success without them.
Shared by: Susan Bewick, Mar/95.