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Olive Garden Pasta Fagioli Soup Recipe

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This recipe for Olive Garden Pasta Fagioli Soup is from Recipes from the Bryan, Pollard and Lewis Families, 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 cup chopped onion
1 cup chopped carrot
1 cup chopped celery (about 3 stalks)
3 cloves minced garlic
2 (14 oz.) can diced tomatoes
1 (15 oz.) can red kidney beans, undrained
1 (15 oz.) can white kidney beans (Great Northern), undrained
2 (8 oz.) cans tomato sauce
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon oregano (I add a heaping teaspoon)
1 teaspoon basil (I add a heaping teaspoon)
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 (46-48 oz.) bottle V-8 juice (regular or spicy)
1/2 package (1/2 lb.) ditalini pasta
Directions:
Directions:
Brown ground beef in the pot you are going to make the soup, until it is about 1/2 cooked, draining extra fat off. Add onion, celery, carrot, and garlic and continue to saute for about 8-10 minutes, stirring frequently so it doesn't stick. Add remaining ingredients except V-8 and pasta. Put in 12 oz. (approx.) of V-8 and simmer for 1 hour.

After about 1/2 hour, cook the pasta. Cook pasta 1 minute if you want it al dente. Drain. Add to soup mixture. If the soup is too thick, add more V-8 juice until you like the consistency. You might want added spices as well.
Simmer 15 more minutes.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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