Pasta e Fagioli Soup (a la Olive Garden)

Ingredients:

1 lb ground beef
1 small onion, diced (1 cup)
1 large carrot, julienne (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can red kidney beans (with liquid)
1 15 oz can great northern beans (with liquid)
1 15 oz can tomato sauce
1 12oz can V-8 juice
1 T white vinegar
1 1/2 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1/2 lb ditali pasta

Directions:

1. Brown the ground beef in a large saucepan or pot, over medium heat. Drain off unwanted fat.
2. Add onion, carrot, celery and garlic an 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 until pasta is al dente. Drain
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Comments: This does thicken up after the pasta is added, because it absorbs liquid. You can add more V-8, or water, or broth, or use less pasta, or live with it, you whiner.


Source: Top Secret Recipes