Thursday, October 16, 2008

Pasta e Fagiol: Compare to Olive Garden

1/2 lb. hamburger cooked with 1/2 copped onion
1 Large Carrot or 1 cup cut into short strips
3 Stalks Celery or 1 cup chopped
3 cloves garlic minced
2- 14 oz can diced tomato
1- 14 oz red kidney beans with liquid
1- 15 oz can great northern beans with liquid
1- 15 oz can tomato sauce
1- 12oz can V8
1 Tbsp White Vinegar
1 1/2 tsp Salt
1/2 tsp Oregano
1/2 tsp basil
1/2 tsp pepper
1/4 tsp thyme
1/2 lb of Ditalini pasta

Brown beef with onion in large pot and drain fat. Add carrot, celery, and garlic. Saute with beef for 10 min. Add remaining ingredients except pasta. Simmer on low for 1 hour. 50 min into simmering cook in 2 quarts of water and drain. Cook noodles just under done. Add pasta to the soup and simmer 10 more minutes and serve.

My mother serves this soup with these bread sticks. They are simply rhodes rolls, rolled out into bread sticks. You also dip them in butter and Parmesan cheese. Let them rise and then bake at 350 for 9-11 minutes.
This soup is a family favorite and makes a lot. Invite a neighbor family over to share it with and you'll still be eating for lunch the next day! Enjoy! love, K

1 comment:

Melissa said...

I'm gonna try those cheese sticks.
So do you thaw them right out and then roll them and then let them rise for a few hours?