Weekend Whimsy: Olive Garden's Pasta e Fagioli Soup

I'd like to share one of my favorite recipes.  It's a copycat recipe of Olive Garden's Pasta e Fagioli Soup.  I make this all the time - it's Italian comfort food!  Be sure to sprinkle some Parmigiano Reggiano cheese on top and don't forget a slice of crusty Italian bread.  This is a great meal for a chilly Autumn day and it freezes well too!

Olive Garden’s 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 kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)

1 15-ounce can pinto beans (with liquid)

1 15-ounce can black 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.) ditalini 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.

Mangia Bene!