INGREDIENTS
SERVINGS 8
- 1 lb ground beef
- 1 cup diced onion
- 1 cup julienned carrot
- 3 stalks celery or 1 cup celery, chopped
- 2 garlic cloves, minced
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (15 ounce) can red kidney beans (with liquid)
- 1 (15 ounce) can great northern beans (with liquid)
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can V8 vegetable juice
- 1 teaspoon vinegar
- 1 1⁄2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- 1⁄2 lb ditali pasta
DIRECTIONS
Brown beef in a large stock pot over medium heat-drain off fat.
Add onion, carrot, celery and garlic and saute for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
After 50 minutes boil pasta to al dente.
Drain well.
Add pasta to the large pot of soup and simmer for 10 minutes.
Source:
http://www.food.com/recipe/tsr-version-of-olive-garden-pasta-e-fagioli-by-todd-wilbur-17566
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