This pasta e fagioli is an easy Olive Garden copycat that's loaded with fresh veggies, beans, ground beef, seasonings and tender pasta. This Italian soup is hearty for a satisfying meal!
Optional for serving: Parmesan cheese and Fresh basil
Instructions
In a large pot over medium-heat, brown beef. Add salt and pepper. Stir in onions, garlic, carrots, and celery and sauté 5 minutes, or until tender.
Add the V-8 juice, tomatoes, tomato sauce, water, beans, vinegar, and Italian seasoning. Simmer 30 minutes on medium-low, stirring occasionally.
In the last 10 minutes of soup cook time, in a separate pot filled with water, cook the pasta 7 minutes, or al dente. Be careful to not overcook as it will cook and additional minute in the soup. Drain and combine with soup.
Ladle pasta fagioli into bowls and enjoy with parmesan and fresh basil, if desired.
Notes
Consistency: If you prefer a thinner consistency, add an additional can of V-8 or more water.Noodles: If you prefer more noodles add 1 1/2 cups, if you prefer a little less add only 1 cup. Storage: Store leftovers in an airtight container in the refrigerator up to 5 days.