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Olive Garden's Pasta E Fagioli-TNT

Source of Recipe

www.topsecretrecipes.com and Iluv2cook at rc


Recipe Introduction

This is a wonderful recipe. If making for potlucks, make sure you don't add the cooked pasta until just before eating, or the pasta will soak up the soup and it will be a casserole! I think next time I will have some shredded Italian cheeses to sprinkle on top of individual bowls.

List of Ingredients

1 pound lean 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 cans diced tomatoes (14.5 oz ea)
1 can red kidney beans (15 oz) with liquid
1 can great northern beans(15 oz) with liquid
1 can tomato sauce (15 oz)
1 can V-8® vegetable juice, no added salt (12 oz)
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 lb uncooked ditali pasta (1/2 pkg)


Recipe

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. Serves 8