Friday, February 13, 2015

Pasta e Fagioli

I don't know about you but our weather here in Cascade has been more than a little on the chilly side lately and when that happens, there is nothing better than a hot cuppa soup, one of which is Olive Garden's Pasta e Fagioli Soup.  I didn't feel like driving 24 miles to Hagerstown to Olive Garden so I came up with this version of my own.  
I really hope you enjoy it as much as I do!

Pasta e Fagioli
1 cup ditalini pasta, uncooked
2 tbs olive oil
½  lb spicy Italian sausage, casing removed
½ lb hamburger meat
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and grated
2 stalks celery, diced
3 cups beef broth
2 cups water
1 qt whole tomatoes or 15 oz tomato sauce + 15 oz diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp thyme
Salt and pepper, to taste
2 cups dried navy beans

Boil beans until nearly done and set aside.  Cook hamburger meat and Italian sausage until done, drain and set aside.  Sauté the onion and celery in oil until tender but not done.   In a large stock pot, add the beef broth, water, tomatoes, vegetables, beans, meat and spices.  Simmer for at least an hour.  Add the pasta and cook until done then serve.  

Serve with grated parmesan, a warm bread and a salad.  

~hugz n blessingz~

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