Pasta Fagioli (Italian Chili)

 

I like to get the soup, salad, and breadstick deal at Olive Garden.  I usually stick to the Pasta Fagiola but I sometimes branch out to try the others. 

This is a hearty Italian soup.  It is thick like chili but it has noodles like a soup.  The Italian seasonings are just perfect.  This is a wonderful dinner to have on a cold winter night.  My husband is looking forward to the leftovers for lunch tomorrow.

Pasta Fagioli

1 lb ground beef

1 small yellow onion, diced

1 large carrot, chopped

1 stalk celery, chopped

1 tsp minced garlic (about 2 cloves)

2 cans (14.5oz) diced tomatoes, with juices

15 oz can red kidney beans (do not drain)

15oz can great northern beans (do not drain)

15 oz can tomato sauce

1 Tbsp vinegar

1 1/2 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 tsp thyme

8 oz dinatali pasta, cooked according to package

1. Brown beef and onion in a large soup pot.  Add in carrot, celery, and garlic.  Sauté for 10 minutes until veggies are tender.

2. Add in remaining ingredients, except pasta.  Simmer 1 hour. 

3. Cook pasta according to directions, drain and stir in soup after it has simmered 1 hour. 

4. Serve with salad, bread, and parmesan cheese.