pasta e fagioli (olive garden)
We love to grate parmesan cheese over this soup.
No Image
prep time
25 Min
cook time
2 Hr 10 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1 pound gd. sirloin
- 1 - onion, chopped
- 1 - carrot, chopped
- 2 - cloves garlic, minced
- 1 quart can tomatoes, crushed
- 1 can red kidney beans w/liquid (15oz)
- 1 can great northern beans w/liquid (15oz)
- 1 can tomato sauce (15oz)
- 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 small pasta
How To Make pasta e fagioli (olive garden)
-
Step 1Brown sirloin beef in large stock pot or dutch oven over medium heat. Add onion, carrot, celery, and garlic, and saute for 15 minutes or until tender.
-
Step 2Add remaining ingredients, except pasta, and simmer 1-2 hours, stirring often.
-
Step 3At the 50 minute into simmering time, cook pasta according to the package directions. Drain pasta and add to soup.
-
Step 4Simmer for another 10 minutes and serve. This is very good with grated parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes