Pasta E Fagioli (Olive Garden Clone) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Top Secret Recipes' Version of Olive Garden Pasta e Fagioli By Todd Wilbur as printed in the local paper. For more clones of restaurant favorites, see . ground beef onion, carrot, celery, chopped garlic, minced diced tomatoes red kidney beans (with liquid) Great Northern beans (with liquid) can tomato sauce V-8 juice white vinegar salt dried oregano dried basil ground black pepper dried thyme ditali pasta cvt Ingredients:
12 ounce ground beef crumbles (23565) , est. net from 1 pound fresh 90% ground beef |
1 small (1 cup) onion, diced |
1 large (1 cup) carrot, julienned |
1 cup (3 stalks) celery, chopped |
2 cloves garlic, minced |
14 1/2 ounce canned diced tomatoes |
15 ounce red kidney beans (with liquid) |
15 ounce great northern beans (with liquid) |
15 ounce tomato sauce |
12 ounce 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 macaroni or ditali pasta |
Directions:
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 simmering, cook the pasta in 1 and one-half 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. Serves 8.
6. Variation: Simmer the soup with the lid on, slightly ajar, to keep a bit more liquid in the final soup. Also, the celery in our restaurant sample was sliced, not chopped, and you might want to run the carrot through a coarse grater, rather than taking the time to julienne it.
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