Pasta e Fagoli Soup

Seeing as it has been FREEZING, I decided I wanted to make Soup. Besides the fact that it makes you warm, it is also great for leftover lunches. 

One of my favorite things is Olive Garden's Soup and Salad Lunch, basically the only thing I eat there, other than their amazing breadsticks ;)

I found a copy-cat recipe online and thought I'd give it a shot. Turned out great! I think it was almost better the next day for leftover lunch. Ryan even text me when he was eating it saying how tasty it was.... which is always a good sign. 

The only thing is I could not find the Dilati pasta it called for. I bought the smallest pasta I could find. I think I put a little too much pasta, it wasn't too liquidy, but when I think about it, I suppose Olive Garden's isn't too soupy either.

Anyway, here goes.. enjoy.

1 pound ground beef

1 small onion, diced (1 cup)

5 stalks celery

1 cup carrots, jullienned (I didn't use this, yuk! hahah)

2 cloves garlic, minced ( i did about 3)

2 (14.5 oz) cans diced tomatoes

1 (15 oz) can kidney beans, with liquid

1 (15 oz) can great white northern beans, with liquid

1 (15oz) can tomato sauce

1 (12oz) can V8 Juice

1 TBSP white vinegar

1 1/2 tsp salt

2 tsp oregano

2 tsp basil

1 tsp pepper

1 tsp thyme

1/2 lb (1/2 pkg) dilati pasta

1. Brown meat in large saucepan or pot, over medium-high heat. Drain off most the fat. 

2. Add onion, carrot, celery and garlic, saute for 10 minutes

3. Add remaining ingredients, (minus pasta) simmer for 1 hour

4. About 50 minutes into simmering, cook pasta in water with olive oil and salt, cook pasta until JUST al dente. You want the pasta to be a SLIGHTLY undercooked.

5. Add the pasta to the pot of soup and simmer another 5 to 10 minutes 

I topped with a little parmesan cheese. and served with salad and breadsticks.