My husband loves this soup! We used to stop at Olive Garden for soup and salad, after a bowling league that we were in. My husband and his best friend called this the "Italian Chili" **
I've made this many times at home, and it's easy to do. ** I'll serve with Olive Garden ENDLESS SALAD bowl and BREADSTICKS (recipes are also listed here and on Pinterest) |
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 TB white vinegar
1-1/2 teaspoons salt
1 tsp EACH oregano AND basil
1/2 tsp EACH pepper AND thyme
1/2 pound (1/2 pkg.) digatili (like cut macaroni) or very small macaroni pasta
***
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente (still firm) Drain.
Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve. Serves 4-6
MY NOTE: Since I have so many rosemary bushes, I always put a sprig of fresh rosemary into the pot to simmer too.