Olive Garden Pasta E Fagioli

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1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14½ ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1½ teaspoons salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ lb ditali pasta


1 Brown beef in a large stock pot over medium heat-drain off fat.
2 Add onion, carrot, celery and garlic and saute for 10 minutes.
3 Add remaining ingredients, except pasta, and simmer for 1 hour.
4 After 50 minutes boil pasta to al dente.
5 Drain well.
6 Add pasta to the large pot of soup and simmer for 10 minutes.
7 (Weight Watchers Points for 1 Serving: 7).

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