Post by sassiescrapper on Jun 28, 2014 19:05:18 GMT
I make this one from Sarah*H often:
Olive Garden's Pasta Fagiole
Ingredients:
1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta
Directions:
1 Brown beef in a large stock pot over medium heat-drain off 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 After 50 minutes boil pasta to al dente.
5 Drain well.
6 Add pasta to the large pot of soup and simmer for 10 minutes.
**I typically don't add the pasta because I've found it soaks up all the broth when I have leftovers. But it's delicious either way!**
Olive Garden's Pasta Fagiole
Ingredients:
1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta
Directions:
1 Brown beef in a large stock pot over medium heat-drain off 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 After 50 minutes boil pasta to al dente.
5 Drain well.
6 Add pasta to the large pot of soup and simmer for 10 minutes.
**I typically don't add the pasta because I've found it soaks up all the broth when I have leftovers. But it's delicious either way!**