Pasta Fagioli (Italian Chili)

 

I like to get the soup, salad, and breadstick deal at Olive Garden.  I usually stick to the Pasta Fagioli (Italian Chili) 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 teaspoon 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 tablespoon vinegar

1 ½ teaspoon salt

1 teaspoon oregano

1 teaspoon basil

½ teaspoon pepper

½ teaspoon 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.

Liked my Pasta Fagioli (Italian Chili)? Try the Pesto Chicken Pasta

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