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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

OLIVE GARDEN PASTA E FAGIOLI Recipe

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This recipe for OLIVE GARDEN PASTA E FAGIOLI is from Barbara's Cookbook, 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 onion, diced
2 or carrots roughly chopped
4 stalks celery, chopped
2 cloves garlic, minced
2 14 oz cans diced tomatoes
1 15 oz can red kidney beans, rinsed
1 15 oz can great northern beans, rinsed
1 15 oz can tomato sauce
1 and 1/2 cups spicy bloody mary mix
1 T white vinegar
salt and pepper to taste
1 tsp oregano or italian seasoning
1/2 tsp thyme
1 tsp basil
1/2 package ditali pasta
addidtional water if needed to thin
Directions:
Directions:
Brown the ground beef in a large saucepan. Drain fat. Add onion, carrots, celery and garlic and saute for 10 minutes, or until vegetables are softened. Add all remaining ingredients, except pasta and simmer for at least an hour, I usually simmer on a low heat for 3 or 4 hours. Cook the pasta for about 10 minutes or just until al dente. Drain
Add the pasta to the soup and simmer for 10 15 minutes more. You may need to add a little water at this point to keep the pasta from absorbing all the liquid. Don't overcook the pasta.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I have changed the original recipe and substituted the bloody mary mix for V-8 juice. If it is too spicy for you, change to the V-8 juice. You may also want to use more seasoning. I always do!

 

 

 

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