Whenever we go to Olive Garden and Jim gets soup, he always choses the Pasta e Fagioli (I go for the Zuppa Toscana!) But for a wet December night dinner, I thought this would be a good choice. Warm and hearty for an easy winter meal.
OLIVE GARDEN PASTA e FAGIOLI (approximately 8 full servings, 12 small servings)
1 lb ground beef (I used 90/10)
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
2 tsp minced garlic
28 oz can crushed tomatoes
15 oz can tomato sauce
15 oz can beef broth
15 oz can kidney beans (with liquid)
15 oz can great northern beans (with liquid)
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp black pepper
2" x 2" Parmesan rind (optional)
8 oz dry ditalina pasta
grated Parmesan for garnish, optional
Brown ground beef in a large soup pot over medium-high heat until no longer pink, lightly seasoning with S&P. Drain, then return to the pot. Add onions, carrots, celery, and garlic, lightly season with S&P. Saute for 10 minutes, stirring occasionally. Add the reamining ingredients, except for the pasta, and simmer for 1 hour stirring occasionally.
In the meantime, cook pasta according to directions. Rinse, drain, and set aside.
About 5 minutes before serving, remove Parmesan rind (if using) and add cooked pasta to the soup. Garnish with grated Parmesan cheese, if desired.
Recipe Source: www.topsecretrecipes.com
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