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Saturday, March 29, 2008

Olive Garden Pasta e Fagioli (copycat)

Ok so I went to Olive Garden last night and finally tried the real version of this soup, and this copycat recipe tastes exactly the same. I love them both, and the best thing is that this is a really simple recipe to make especially if you were to buy your carrots already julienned.

Olive Garden Pasta e Fagioli

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

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 sauté 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 just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup.
Simmer for 5-10 minutes and serve. Serves 8.

Enjoy with garlic bread sticks and you will be in soup heaven. Does anyone else think that Olive Garden's bread sticks used to be more garlicky and better?

1 comment:

Cheryl said...

I love this soup and I am so excited to try it, and have it as a recipe to make at home. Yummy! And yes, the bread sticks use to be better at Olive Garden.