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Wednesday, August 16, 2017

Olive Garden Pasta e Fagioli Soup

Okay this recipe kinda got lost.  I made this and uploaded the pictures back in January when you would want to eat soup.  Here it is July and I am writing up a soup recipe when it feels like its 90 degrees outside.  So save this recipe for this fall and winter.  It really is a good recipe.
Add some fresh Parmesan cheese on top and you are good to go. 
It is really easy to put together.
Chop one onion
Cook the onion in a little in some olive oil and then brown the ground beef.  Drain the fat from the ground beef when it is brown.
Add a chopped carrot.  You will want to cut the pieces pretty small so they will cook evenly.
Add 1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon thyme.  I would probably leave this out next time.  Not a fan of thyme.
15 oz can of beef broth
15 oz can of red kidney beans.  Do not drain.
15 oz can white kidney beans.  Do not drain.
28 oz can crushed tomatoes
15 oz can tomato sauce
Stir well and let cook for a few minutes.
Now here is where I didn't read the recipe all the way.  I added the uncooked ditalini pasta.  I was suppose to cook the pasta first.  If you add the uncooked pasta you will have to let it cook a little bit longer.  Ditalini pasta is the small round pasta.
It was good no matter that I didn't follow the directions all the way.

Olive Garden Pasta e Fagioli Soup Recipe

1 lb ground beef
1 onion chopped
1 carrot chopped
2 stalks celery chopped ( I didn't have any)
2 cloves garlic minced
28 oz can crushed tomatoes
15 oz can tomato sauce
15 oz can beef broth
15 oz red kidney beans undrained
15 oz white kidney beans undrained
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon pepper
parmesan cheese
8 oz ditalini pasta



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