Pasta e Fagioli

This is a copycat recipe of Olive Garden's Pasta e Fagioli. I found the recipe online here. I am a big soup lover and usually make a big pot to eat on throughout the week. This is a really simple soup that tastes better as the week goes on! You will need:

1 lb. lean ground beef (or ground turkey)

1 c. onion, diced

1 c. celery, chopped

1 c. carrots, julienned

2 cloves garlic, minced

2 14.5 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 juice

1 1/2 t. salt

1 tsp. oregano

1 tsp. basil

1/2 tsp. pepper

1/2 tsp. thyme

1/2 lb. (1/2 pkg.) ditalini pasta or small shells pasta

To begin, brown the meat in a large pot over medium heat. When the meat has browned almost all the way, add the onion, carrot, celery, and garlic and saute for about 10 minutes.

 Add the remaining ingredients (except for the pasta), and simmer for 45 minutes to 1 hour.

When there is about ten minutes left for the soup to cook, boil the pasta in a separate pot and drain when al dente. Spoon 1-1 1/2 cups of the soup mixture into serving bowls. Then, spoon about 1/2 cup of pasta into the serving bowls. Mix together. I have found that the soup keeps better during the week if the pasta and the soup are stored separately. If you leave them together, the pasta will soak up the excess liquid in the soup, and it will become really thick. Serve with a piece of garlic french bread. Enjoy!