TSR Version of Olive Garden Pasta E Fagioli by Todd Wilbur

tomatoes, beef, beans, tomato, juice, pasta, carrot, onion, celery, garlic, vinegar, oregano

Ingredients

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 for TSR Version of Olive Garden Pasta E Fagioli by Todd Wilbur Recipe

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.
(Weight Watchers Points for 1 Serving: 7).

Read the full directions on Food.com