Weekly Recipe: Pasta e Fagioli (Olive Garden)

This week's recipe is a yummy imitation of an Olive Garden soup. It's a pretty hearty soup though. My hubby doesn't like soup ("it's girl food") but he does love this. You can also prep this one in a crockpot, if you work all day like I do.photo courtesty of Wholesome Eve.

Pasta e Fagioli

1 lb ground beef

1 small onion, diced (1 cup)

3 stalks celery, chopped (1 cup)

1 large carrot, julienned (1 cup)

2 cloves garlic, minced

2 14.5oz cans diced tomatoes

1 15oz can red kidney beans (with liquid)

1 15oz can great northern beans (with liquid)

1 15oz can tomato sauce

1 12oz can V-8 juice

1 T white vinegar

1 1/2 t salt

1 t oregano

1 t basil

1/2 t pepper

1/2 t thyme

1/2 lb ditali pasta

Brown ground beef over medium heat; drain off fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients exceopt pasta and simmer for 1 hr. About 50 minutes into simmer time, cook the pasta for 10 min. or until al dente (slightly tough). Drain; Add pasta to soup and simmer 5-10 minutes.

Crockpot method: Brown ground beef and put in crockpot. Add all other ingredients except pasta and cook on low for 8 hours. Boil pasta and add to crockpot. Stir and serve.

Serves maybe 6 or 9 people?

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