Pasta e Fagioli
- serves 8
from the kitchen of Mary-Jeanine Ibarguen
1 lb ground beef
1 c onion -- diced
1 c carrot -- julienned
1 c celery -- chopped
1 tbsp garlic -- minced
1 28 oz can tomatoes -- crushed
1 15oz red kidney beans -- undrained
1 15oz great northern beans -- undrained
1 15oz tomato sauce
2 1/2 c Bloody Mary mix, Tabasco
Brand Mild Flavor -- (red label)
1 tbsp white vinegar
1/2 tsp salt
1 tbsp oregano
1 tbsp basil
1 tsp pepper
1 tsp thyme
2/3 c ditalini pasta -- uncooked
1. Brown the ground beef in a large saucepan or pot over medium heat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer, uncovered, for 1 hour.
4. About 50 minutes into simmer time, cook the
pasta in 1 1/2 to 2 quarts of boiling water over
high heat. Cook for 10 minutes or just until
pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
I found DaVinci brand Ditalini pasta at Publix.
They look like short little tubes.
There are some things about the preparation that's really
important to do to make it taste and look just like Olive Garden's.
1. Do not to drain the beans.
2. Make sure that you cut the carrots into little matchsticks.
3. Make sure that you don't add the pasta too soon or it will turn into mush.
4. Don't overcook the soup. You want the veggies to be crisp tender.