My version...

...........of Olive Garden's Pasta E Fagioli


Pasta E Fagioli

1 lb ground beef (I use ground turkey meat)

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.

Serves 6

***You can add more chicken stock for more broth if desired.

I hope you enjoy this soup. It is very easy to put together and we love it on cold days.

By the way, does anyone know what does the "E" stand for??