Also wanted to give you the Pasta e Fagioli recipe. I got this off the internet years ago. I have to say it is a really good imitation of the Olive Garden's.
1 1/2 lbs lean ground beef
1 small onion, diced (i like it cut into really small pieces)
1 cup carrot, diced or julianned
1 cup celery, chopped
2 - 3 cloves garlic, minced (i use a garlic press)
2 14.5 oz cans diced tomatos (i use the petite diced tomatos)
1 15 oz. can kidney beans, with liquid
1 15 oz. can northern beans, with liquid
1 15 oz. can tomato sauce
1 12 oz. can V-8 juice
1 tbs white vinegar (optional, i forgot to put this in last time and I couldn't tell the difference??)
1 1/2 tsp salt
1 tsp oregano
1 tsp basil (umm, basil, love it!)
1/2 tsp pepper
1/2 tsp thyme
1/2 lb (1/2 package) ditali pasta (sometimes i can't find this type of pasta and i then use the small shells pasta
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1. Brown beef in large pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery, and garlic. Saute for 10 minutes or so.
3. Add remaining ingredients, EXCEPT pasta, and simmer for 1 hour. (When I add remaining ingredients, I put everything into a crock pot and leave on high for about 2 hours, then leave it on low until we are ready to eat it)
4. While simmering, cook pasta according to directions on box and set aside. DO NOT add to crock pot. Keep seperate. Only add to individual bowls when serving. If you add to the soup, they will get mushy. (I always add about a tbs of butter and a dash of salt to the noodles while they are warm so that they will not get sticky)
Supposedly serves 8. I say supposedly because my husband and I eat about 2 or 3 bowls each so...
ENJOY!
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