Wednesday, April 2, 2008

Olive Garden Fagioli Soup

1 lb ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup) (I just grated the carrot)
3 stalks celery, chopped (1 cup)
2 gloves garlic, minced
2 14.5-ounce cans diced tomatoes (with liquid)
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 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 pkg Ditali pasta (short macaroni tubes)

Brown the beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, EXCEPT pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook pasta according to directions until al dente, or slightly tough, about 10 minutes. Drain. Add the pasta to the soup and simmer for 5-10 minutes and serve. Serves 8. If you find that it is too tomatoey, add some water until you find a consistency and taste that you like. ENJOY!!!!!!!

This recipe also freezes well.

1 comment:

Tonya said...

We made this last week and Jaren wouldn't stop eating it. It was a big hit with the kiddos.