"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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Olive Garden Pasta E Fagioli Recipe

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This recipe for Olive Garden Pasta E Fagioli is from Our Family Recipes , 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!
Contributor:  
Contributor:  
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
1 15 oz can tomato sauce
1 12 oz can V-8 juice
1 tablespoon white vinegar
1 ˝ teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
˝ teaspoon ground black pepper
˝ teaspoon dried thyme
2 14.5 oz cans diced tomatoes
1 15 oz can red kidney beans (with liquid)
1 15 oz can Great Northern beans (with liquid)
˝ pound (1/2 pkg) ditali pasta
Directions:
Directions:
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, celery, carrot and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour. About 50 minutes in to the simmering, cook the pasta in 1 ˝ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

 

 

 

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