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Olive Garden Pasta e Fagioli Copycat

1 lb 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-oz cans diced tomatoes
1 15-oz can red kidney beans, undrained
1 15-oz can great northern beans, undrained
1 15-oz can tomato sauce
1 12-oz can V8 juice
1 Tbsp white vinegar
1-1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 lb ditali pasta

Brown the ground beef in a large saucepan. Drain.

Add onion, carrot, celery and garlic. Saute for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

After about 50 minutes, cook the pasta as directed, just until al dente. Drain.

Add pasta to soup just before serving.

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Header photo by
Gillian Gunson