Olive Garden Pasta E Fagioli - Kristi D.

Serves 8

1 lb. ground beef

1 c. diced onion

1 c. julienned carrot

3 stalks celery, chopped (1 c.)

2 garlic cloves, minced

2 (14 1/2 oz.) cans diced tomatoes

1 (15 oz.) can red kidney beans (with liquid)

1 (15 oz.) can great northern beans (with liquid)

1 (15 oz.) can tomato sauce

1 (12 oz.) can v-8 vegetable juice

1 t. vinegar

1 1/2 t. salt

1 t. oregano

1 t. basil

1/2 t. pepper

1/2 t. thyme

1/2 lb. ditali pasta

1. Brown beef in a large stock pot over medium heat - drain off fat.

2. Add onion, carrot, celery and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. After 50 minutes boil pasta to al dente.

5. Drain well.

6. Add pasta to the large pot of soup and simmer for 10 minutes.