Those who love Olive Garden know how delicious their Pasta e Fagioli soup truly is (pasta and beans pronounced pas-ta fa-Joe-lee). This is a great chili-like soup, and this recipe will surely warm your soul and your heart. Perfect for clam bakes, tailgating, fall family gatherings, and Sunday socials. Serve with cheddar bay biscuits or warm Italian bread, and any seasonal fresh fruit, and you have the perfect meal!
You can always make this soup your own by adding cabbage, marinara sauce instead of tomato sauce, or go ahead and add a variety of other vegetables along with those this recipe asks for to truly make it your own. But if you want close to or better than the Olive Garden Pasta e Fagioli, this is the recipe to follow!
Special thanks to my son in law David who first introduced me to this wonderful soup!
Ingredients:
- 1 pound of ground beef
- 1 small onion (diced) need 1 cup total
- 1 large carrot- julienned
- 3 stalks of celery – chopped (equal to 1 cup)
- 2 cloves of garlic – minced
- 2 (14.5 oz.) cans of diced tomatoes
- 1 (15 oz.) can of red kidney beans including the liquid
- 1 (15oz.) can of great northern beans including the liquid
- 1 (15 oz.) can of tomato sauce
- 1 (12 oz.) can of V-8 juice
- 1 Tablespoon of white vinegar
- 1 ½ teaspoons of salt
- 1 teaspoon of oregano
- 1 teaspoon of basil
- ½ teaspoon of pepper
- ½ teaspoon of thyme
- ½ lb. of Ditali pasta
Directions:
Brown the ground beef in a large sauce pan over medium heat, drain most of the fat out.
Add onion, carrot, celery, and garlic. Allow to sauté for about 10 minutes.
Add all remaining ingredients except the Ditali pasta. Simmer the soup mixture for 1 hour.
After 50 minutes of simmering, cook your pasta in a large pot of water (1 1/2 -2 quarts of boiling water) cook for about 10 minutes, or al dente, drain.
Add the cooked pasta to your large pot of soup, and simmer for another 8-10 minutes.
Love pasta? Try this recipe from Sheryl, too!
ENJOY! From: “In the Kitchen with Sheryl”
