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) or 2 tsps celery flakes or 1 tsp gr. celery
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.) Ditalini pasta
1/4 cup fresh shredded Parmesan cheese

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 the simmering, 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.

5.  Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve with a sprinkle of  Parmesan cheese.  


I was able to pull this Pasta e Fagioli recipe off the internet from a secret recipe site.  Whenever we go to Olive Garden this is my favorite and it's rare that I ever order anything else.  I love it and this recipe is just as good!  Very close to OG's although at the end it wasn't as soupy as I personally like it but the hubby prefers it thick.  I did add a cup of beef broth.  I was very satisfied with one soup bowl full, I also served it with Pioneer Woman's famous Rosemary Buttered Rolls.  Great way to end a Saturday evening :) ~isavortheweekend.