Thursday, April 16, 2009

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 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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1 comment:

knack said...

This is my favorite soup at olive garden!! I am so excited to try this!! Thanks!