Recipe of the Day - Olive Garden's Pasta e Fagioli (soup)

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Pasta e Fagioli

1 pound 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-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and sautÚ for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.



-- Karen (mountains_mama2@hotmail.com), March 28, 2002

Answers

Do you also have the recipe from the Olive Garden for Minestrone Soup???

-- Willie Mae (willimae@texasnet.com), May 10, 2002.

Yes, I do have that recipe and will post it in morning! I am on my way to bed and just checked the forum before I go.

-- Karen (mountains_mama@hotmail.com), May 10, 2002.

Speaking of gardens, visit:

RIYADH UL JANNAH

-- imme (┬┐┬┐┬┐??@greenspun.com), January 21, 2003.


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