Pasta e Fagioli

Pasta e Fagioli (Copycat Olive Garden)

1 lb. ground beef or turkey

1 small onion, diced

1 or 2 large carrot(s), chopped

1 stalk celery, chopped

2 cloves garlic, minced

2 - 14.5 oz. cans diced tomatoes

1 - 15-oz. can red kidney beans (rinsed & drained)

1 - 15-oz. can Great Northern Beans (rinsed & drained)
1 - 15-oz. can tomato sauce 

2 - 15 oz. cans reduced sodium beef broth

1 T. white vinegar

1 ½ t. salt

1 t. oregano

1 t. basil

½ t. pepper

½ t. thyme

1/4 lb. Ditali pasta

1.  Brown the ground beef in a large stock pot or Dutch Oven over medium heat.

2. Add the onion, carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.

3. Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.

4. At 50 minutes into simmer time, cook the pasta according to package directions (using directions for soup - a couple minutes less than al dente).  Drain the pasta and add to the pot of soup.

5. Simmer for 5-10 minutes and serve.  Top with grated Parmesan cheese.

 

Adapted from http://farmgirlinthesuburbs.blogspot.com/2011/02/pasta-e-fagioli.html