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Olive Garden Pasta E Fagioli

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12, H, C, D, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb ground beef

    2. 1 sm onion, diced (1 cup)

    3. 1 lg carrot, diced (1 cup)

    4. 3 celery ribs, chopped (1 cup)

    5. 2 garlic cloves, minced

    6. 2 cn diced tomatoes (14 1/2 oz. ea)

    7. 15 oz red kidney beans, with

    8. 15 oz great northern beans, with

    9. 1 ; liquid

    10. 15 oz tomato sauce

    11. 12 oz v-

    12. 8 juice

    13. 1 tb white vinegar

    14. 1 1/2 ts salt

    15. 1 ts oregano

    16. 1 ts basil

    17. 1/2 ts pepper

    18. 1/2 ts thyme

    19. 1/2 lb ditali pasta (1/2 package)

    Instructions Jump to Ingredients ↑

    1. Brown the ground beef in a large saucepan or 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 pasta, and simmer for 1 hour.

    4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat.

    5. Cook for 10 minutes or just until pasta is al dente, or slighty tough. Drain.

    6. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

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