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
Ingredients
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~
Elizabeth