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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 Leonard'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 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
2 14.5-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 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 pound (1/2 pkg.) ditalini pasta
Directions:
Directions:
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the 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. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until the pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
Number Of Servings:
Number Of Servings:
serves 8

 

 

 

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