Olive Garden Pasta Fajoli Soup

* Exported from MasterCook *

OLIVE GARDEN PASTA FAJOLI SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables
Meats Copycat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

E *****

1 40 oz. can Clamato juice 1 lb. lean ground beef
(cooked) 1 26 oz. can pureed tomatoes 1 medium onion
(finely chopped) 1 14 oz. can consomme 4 stalks celery
(chopped) 1 14 oz. can water 4 carrots (thinly sliced)
3 T. chicken soup base half a medium cabbage
(shredded) 1 19 oz. can kidney beans 1 19 oz. can navy
beans 1 t. oregano 1 t. basil 1/4 t. hot paprika 1/4
t. garlic powder 1 1/2 cups corkscrew pasta (cooked)

1. Bring Clamato juice, tomatoes, consomme and rest
of ingredients from the first column to a boil. Simmer
for half an hour. 2. Saute ground beef until browned
thoroughly and set aside. 3. Saute vegetables (onion,
celery, carrots and cabbage) until soft. Add to soup
and simmer for another half an hour. 4. Add kidney
beans, navy beans, cooked pasta and meat. Continue to
simmer for another 20 minutes.

This makes a great meal accompanied by bread or buns
of your choice and a green salad.

NOTE: I omitted the beans (my family doesn't like
them) and the cabbage (didn't have any in the fridge)
and the soup was still an overwhelming success without
them.

Shared by: Susan Bewick, Mar/95.

Recipe By :



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