PASTA FAGIOLI (Olive Garden Knockoff)

1 lb ground beef (or use Italian sausage or combination therof – it’s all good!)

1 small diced onion

1 large carrot, julliened

2 stalks celery, chopped

2 cloves minced garlic

2 (14.5oz) cans diced tomatoes

1 (15 oz) can red kidney beans WITH liquid

1 (15 oz) can great northern beans WITH liquid

1 (15ox) can tomato sauce

1 (12 oz) can V-8 juice

1 Tblsp vineagar

1 ½ tsp salt

1 tsp oregano

1 tsp basl

½ tsp pepper

½ tsp thyme

½ lb ditali pasta (Or other short/small pasta shape)

Cooking Directions:

* Brown beef & drain. 

* Add onion, carrot, celery and garlic. Saute 10 min. 

* Add remaining ingredients, except pasta and simmer up to 1 hour. 

Freezing Directions:

* Freeze soup in freezer bag, once cooled.

* Do not freeze pasta, leave uncooked.

Reheating Directions:

* Thaw soup and simmer on stove. 

* While soup warms, cook pasta as box directs.

* Add pasta to soup and simmer 10 minutes.

NOTES: If you put all the pasta into the soup, any leftover soup turns to a more goulash consistency since the pasta soaks up the liquid. You can either add some water – or I just keep the pasta separate and stir in a couple of big spoonfuls into each bowl. Serve with parmesan for sprinkling.

* Serves 8