Receta Pasta Fagoili
So whenever I go to the Olive Garden (which isn't much any more-remember, my husband isn't a fan?!?), I have to get this soup. I absolutely LOVE this soup. The day I made this, I put the pasta in, thinking Brooks would be home in about 10 minutes...little did I know that it would be 25 minutes before he got home, so the pasta absorbed all the sauce. Sad...that is my favorite part! So just imagine that this soup has a little more liquid. Enjoy!
- 1 pound hamburger
- 1 onion-diced
- 2 celery stalks-chopped
- 2 garlic cloves-minced
- 1 cup of carrots (I always just have the baby carrots on hand)-slice them into thin strips
- 2 14.5 ounce cans of diced tomatoes
- 1 15 ounce can of tomato sauce
- 1 15 ounce can kidney beans
- 1 15 ounce can great norther beans
- 2 cups of V-8 juice
- 1 tablespoon white vinegar
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/2 pound of ditali pasta
Brown the hamburger, then drain. Saute with hamburger onion, carrots, celery, and garlic for about 10 minutes. Then add tomatoes, V-8, vinegar, and beans (in their juices). Let simmer for about an hour. In a seperate pot cook the pasta for only about 5 minutes-until still crunchy. Then add to the soup. It will cook the rest of the way in the soup-only about 10 minutes is needed. Serve and enjoy!