We've had a long and dreary winter. Even here in Florida the weather has been unusually colder then normal. So when it is cold, my family enjoys soups and chili. It's fun to take a recipe and refine it. That's what I did with an Olive Garden soup recipe. This one is fast and very easy to make.
Pasta E Fagioli
1 lb ground beef
1 onion (chopped)
2 carrots (grated)
2 stalks celery (chopped)
2 garlic cloves (minced)
1 (14.5 oz) can diced tomatoes with Basil, Garlic & Oregano
1 (15 oz) can Red Kidney beans (drain but don't rinse)
1 (15 oz) can Cannellini beans (white kidney beans, drain but don't rinse)
1 (15 oz) can tomato sauce
1 can Chicken stock
1/2 cup water
1 teaspoon vinegar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
Ditali pasta (1 cup dry)
1. Brown beef over medium heat, drain off fat. Place in stock pot
2 Saute onion, carrots, celery and garlic for 10 minutes. Add to stock pot
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes, boil pasta according to directions, drain and add pasta to pot of soup
5 Simmer for 10 minutes.
You can add more chicken stock for more broth if desired.
I hope you will enjoy!