Pasta E Fagoili Soup

Who ever thought it could get really chilly in South Carolina! It was definitely a soup day. Mark kept talking about how he loves the Pasta Fagoili soup at Olive Garden, so I adapted this recipe from Pinterest:

http://stickafork.net/2012/11/pasta-e-fajoili-soup/


Ingredients 

1 lb ground beef
1small onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
2 cloves garlic, minced
28oz can diced tomatoes
15 oz can tomato sauce
15 oz can beef broth
15 oz can red kidney beans (with liquid)
15 can great northern beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper
8 oz dry ditalini pasta ( I couldn't find ditalini, so I used small shells)


Directions 

 1. In a large stockpot, brown the ground beef over medium high heat until cooked through. Drain and return to the pot. Add the onions, carrots, celery, garlic and sauté for 10 minutes, stirring occasionally. Add remaining ingredients, except for the pasta, then simmer for 1 hour.

2. Just before the soup is done, cook the pasta in boiling water until al dente. Drain pasta.

3. Mix noodles with the soup. Serve with some tasty mozzarella garlic bread.

*If you want to save some for later, keep the soup mixture and pasta separate to keep the pasta from getting soggy.*






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