Pasta E Fagiloi Soup

Crystal ~

By
@crystal7

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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Serves:

8-10

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

1 pound of ground beef
1 cup diced onion
1 cup carrots, chopped or julienned
3 stalks celery, chopped (1 cup)
2 cloves of garlic, minced
1 (14 ounce) can of petite diced tomatoes
1 cup beef broth
1 (16 ounce) can of original v-8 juice, low sodium
1 small can of ro-tel zesty tomato and green chili sauce
1 (15 ounce) can of red kidney beans, drained and rinsed
1 (15 ounce) can of white kidney beans, drained and rinsed
1 teaspoon vinegar
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
½ teaspoon thyme
8 ounces of small pasta (we like radiatore pasta)
optional:freshly shredded parmesan cheese

Directions Step-By-Step

1
Brown the beef in a large stock pot. Drain off fat.
2
Add the onion, garlic, carrots, and celery; sauté for 10 minutes.
3
Add all the remaining ingredients, except pasta, and simmer for 1 hour; covered.
4
After 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.
5
Optional: Sprinkle freshly shredded Parmesan Cheese on top of soup.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American