10
Submitted by Rachie P
"This is from an old "Top Secret Recipes" cookbook we found this summer in a garage sale. This soup is AWESOME!"
photo by JNordman 
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
4-6
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ingredients
- 1 lb extra lean ground beef (7% fat)
- 1 small onion, diced (1 cup)
- 1 large carrot, julienned (1 cup)
- 3 stalks celery, chopped (1 cup)
- 2 garlic cloves, minced
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (15 ounce) can red kidney beans, undrained
- 1 (15 ounce) can great northern beans, undrained
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can V8 vegetable juice
- 1 tablespoon white vinegar
- 1 1⁄2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried thyme
- 1⁄2 lb ditali pasta, cooked and drained
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directions
- Brown ground beef in large saucepan or soup pot. Drain.
- Add onion, carrot, celery, and garlic.
- Simmer 10 minutes, then add remaining ingredients except pasta.
- Simmer 1 hour.
- Add cooked pasta.
- Simmer 5 minutes, then serve!
Questions & Replies
-
That’s more like a beef stew. Pasta e fa*gioli is beans and macaroni.
Joanne P.
Reviews
-
I made this tonight. I found it in the Todd Wilbur copycats from his" Top Secret Recipes 2" cookbook. It was delicious. I doubled the recipe and served 10 people and have a lot left over to make into lunches. Everyone loved it and wanted the recipe. This one is a keeper. The dicing and julienning get tedious but are WELL worth it. You will love it. I think it really is the real copycat. It tastes just like the Olive Garden version. By the way Great Northern beans are white kidney beans or cannelloni beans. Rachie P ,thanks for posting this so I could review it. Enjoy! ChefDLH
CHEFDLH
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Made this today. I chose to use ground pork instead of beef, doubled the amount of tomato sauce, omitted the V-8 and reduced the pasta to one cup. Other than that I kept it the same. Soooo tasty! Thanks for sharing!
littleladyvee
-
I keep the pasta seperate and it is a Post-Bariatric Surgery friendly dish. I use lean ground beef and reduced sodium V8. I also purchase the match-stick carrots, it reduces the amount of chopping I have to do. I make this on a Sunday, for a quick Monday night meal. It is really delicious, my whole family likes it. I cook noodles seperately and my family can add it to the bowl before adding the soup if they want to. If your left overs are too thick, add more V8, it adds broth without taking any flavor away! Looking forward to my leftovers for lunch in a few hours!
Hedy K.
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This is the best pasta e fa*gioli I have had so far. It is absolutey delcious!! This will be the recipe I choose each time I make this.
brnkmry
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I make it all the time. It has become a family favorite.
ok2buyandsell
see 5 more reviews
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Tweaks
-
For two - cut the recipe in half. Used 1 bean can only. First Time with Red Kidney bean. Second time with Great Northern. Both were great. Used Beef Bullion in place of V8 vegetable juice
Palo6965
-
Made this today. I chose to use ground pork instead of beef, doubled the amount of tomato sauce, omitted the V-8 and reduced the pasta to one cup. Other than that I kept it the same. Soooo tasty! Thanks for sharing!
littleladyvee
-
Used diced rabbit meat instead of ground beef, one can tomato paste and 2 cans water for the tomato sauce, just carrots because I didn't have any celery. I don't know what kind of pasta that is - I used medium shells. I've never had this at Olive Garden so I don't know how it compares to that but my family really liked it.
sheepdoc
RECIPE SUBMITTED BY
Rachie P
- 47 Recipes
- 21 Tweaks
I am a married stay at home mom (former teacher) with two little girls. I enjoy cooking but love baking even more! (My husband certainly doesn't complain!) All the girls in my family and I all enjoy exchanging recipes and trying them out on our families. Taste of Home and Betty Crocker were my original kitchen/recipe resources - now I am a Zaar-aholic! I love trying out new recipes and my family does too! It brings me great joy and is a personal goal of mine to be able to offer a meal or a treat to any guest that comes in my door.
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