Sunday afternoon we dined out at Olive Garden. Gotta love their soup, salad, and breadsticks unlimited. Their menu also has some very nice entrée that were very tempting, but we went with the Soup. DH went with Pasta e Fagioli and I of course went with Creamy Chicken Gnocchi.
Fast forward two days and DD tells me she would really like soup for dinner, she wasn’t feeling all that well again today. So I did my best to make a nice big pot of Pasta e Fagioli.
1 pound ground sausage
1 small onion dice
4 medium carrots sliced thin
3 stalks celery, chopped
2 cloves garlic, mince
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 pinto beans (with liquid)
1 15 ounce can tomato sauce
1 bottle V-8 Juice
1 tablespoon rice wine vinegar
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
12 oz package of ditali pasta
1. Brown the ground sausage in a large saucepan or pot over medium heat.
2. Add onion, carrots, celery, and garlic and sauté for 10 minutes.
3 Add remaining ingredients, except pasta, and simmer for 1 hour. Use enough V-8 Juice to get the consistency you like for soup.
4. About 50 minutes into the simmering, cook the pasta until al dente about 10 minutes. Drain.
5 Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
Ditalini is a type of pasta that is shaped like small tubes. The literal translation from the Italian language to English is "small fingers". It has been described as "thimble-sized" and as "very short macaroni"
It was a hit with the picky eater… 4 year old… he ate a very large bowl full…that means it was worth the time it took to put this all together.