Pasta e Fagioli

Throughout my tenure as a server at the Olive Garden, I had what seems like millions of breadsticks and at least 100,000 bowls of soup. This soup at the OG is a lot like chili, but with an Italian twist. This recipe recreates it pretty well, with a few punched up ingredients.

Olive Garden Pasta e Fagioli
Serves 8

• 1 lb. 93% lean ground beef
• 3 cloves garlic, minced
• 1 medium onion, diced (about 1 cup)
• 1 large carrot, cut into matchsticks (about 1 cup)  (I buy pre-shredded carrots)
• 3 ribs celery, diced (about 1 cup)
• 2 14.5-oz. cans diced tomatoes, undrained (I used San Marzanos this time, and they were amazing)
• 15-oz. can tomato sauce
• 1 ½ cups vegetable juice (I used V8)
• 15-oz. can red kidney beans, undrained
• 15-oz. can great northern beans, undrained
• 1 Tbsp. white vinegar
• 1 ½ tsp. salt
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ½ tsp. black pepper
• ½ tsp. dried thyme
• 4 oz. (1 cup) uncooked ditalini pasta (I used small shells)
• freshly grated parmesan and croutons or garlic toast for garnish

Brown the ground beef, in a stock pot, stirring to break it up until no longer pink and cooked through; drain off any drippings.

Add garlic, onion, carrot and celery to the pot; cook, stirring, 5 to 6 minutes, or until vegetables are tender.

Add remaining ingredients (except pasta); reduce heat to low and simmer for 1 hour. When there are just 10 minutes of cooking time left, prepare the pasta as package directs for al dente noodles; drain.

Add pasta to soup and simmer for an additional 5 to 10 minutes. Serve immediately.

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Tags: beef, italian, olive garden, pasta, soup, tomatoes

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