Friday, April 23, 2010

Pasta E Fagioli

Sarah and I ate at Olive Garden on my Birthday and got soup and salad. I love there Pasta E Fagioli soup. Here's a recipe that was in one of my cookbooks, yummy!

Pasta E Fagioli

1 to 2 pounds lean ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (or use 1 cup of the pre-grated carrots you can get in the produce section)
3 stalks celery,  chopped ( 1 cup)
2 cloves garlic, minced ( or 1 teaspoon minced garlic from a jar)
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) or you can use pinto beans either
1 15-ounce can tomatoe sauce
1 12-ounce can V-8 juice
1 Tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme

1/2 pound (1/2 pkg. ) ditali pasta (small 1/2 size macaroni noodles, I didnt' have the 1/2 size and used the whole elbow macaroni, was still good)
Parmesan cheese for Garnish
1. Brown the ground beef in a large soup pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except the pasta and simmer for 1 hour.
4. About 50 minutes into the simmering, cook the pasta in  2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the pot of soup and simmer for 5 to 10 more minutes. Garnish with Parmesan cheese if desired. Serve and enjoy!!

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