I fell in love with this soup from the moment I first tried it at least 5 years ago. it is my go-to soup. My kids eat bowl after bowl after bowl as do I. You can follow the recipe or you can change it up and it's great every time. I often times add more vegetables or use sausage instead of ground beef. For a luncheon I went to today I substituted green beans for the kidney beans. When I want a good cioppino recipe I replace the beef and beans with shrimp, fish, crab, scallops and mussels. Fabulous!
olive garden pasta fazioli soup (my friend Lindsay P. from my days in St. Louis)
1 pound extra lean ground beef
1 large onion, diced
2 carrots, shredded
1 (30 ounce) can diced tomatoes
1 (15 ounce) can red kidney beans
1 (15 ounce) can white beans
5 cans beef broth
1 tablespoon oregano
2 teaspoons pepper
1 tablespoon Tabasco or Red Hot
1 can or jar pasta sauce
small pasta
Saute beef and onion until browned. Add carrots, celery and tomatoes; simmer 10 minutes. Drain; rinse beans and add. Add remaining ingredients. Simmer 10 minutes or more.
super yummy! made this today and love it! thanks Camie! Its a huge portion, so I am going to freeze half for later. What pasta sauce do you usually use?
ReplyDeleteI like to use sauces that are low in sugar like the cans of Hunt's (you can't beat the price!) or I like Barilla. I much prefer tangy to sweet so I look closely at the labels to see that sugar is at the end of the list of ingredients.
ReplyDeleteSo glad to hear you liked it!!
mmm. one of my favorites
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