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Yield:
8
Ingredients:
Amount Ingredient
version of
Olive Garden
Pasta e Fagioli
1 lb ground beef
1 sm onion, diced (1 cup)
1 lrg carrot, julienned (1 cup)
3 stalk celery, chopped (1 cup)
2 clv garlic, minced
2 x 14.5-ounce cans diced tomatoes
1 x 15-ounce can red kidney beans (with liquid)
1 x 15-ounce can great northern beans (with liquid)
1 x 15-ounce can tomato sauce
1 x 12-ounce can V-8 juice
1 tbl white vinegar
1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
Instructions:
Instructions: 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. 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 5-10 minutes and serve.

Serves 8

Barb Gummert

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