pasta e fagiloi soup
I have never had this soup at Olive Garden so I can't say if it tastes the same, or is even the same soup. But I do know it is a delicious hearty soup! Perfect for a cold winter’s day.
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yield
8 -10
prep time
15 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For pasta e fagiloi soup
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1 pound of ground beef
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1 cup diced onion
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1 cup carrots, chopped or julienned
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3 stalks celery, chopped (1 cup)
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2 cloves of garlic, minced
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1 (14 ounce) can of petite diced tomatoes
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1 cup beef broth
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1 (16 ounce) can of original v-8 juice, low sodium
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1 small can of ro-tel zesty tomato and green chili sauce
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1 (15 ounce) can of red kidney beans, drained and rinsed
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1 (15 ounce) can of white kidney beans, drained and rinsed
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1 teaspoon vinegar
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon oregano
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1 teaspoon basil
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½ teaspoon thyme
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8 ounces of small pasta (we like radiatore pasta)
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optional:freshly shredded parmesan cheese
How To Make pasta e fagiloi soup
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1Brown the beef in a large stock pot. Drain off fat.
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2Add the onion, garlic, carrots, and celery; sauté for 10 minutes.
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3Add all the remaining ingredients, except pasta, and simmer for 1 hour; covered.
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4After 1 hour, boil the pasta in another pot of boiling water to al dente; drain. Add the pasta to the pot of soup and simmer another 10 minutes.
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5Optional: Sprinkle freshly shredded Parmesan Cheese on top of soup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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