20 ounces ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 cans (14.5 oz. each) diced tomatoes
1 can (15 oz.) red kidney beans (with liquid)
1 can (15 oz.) great northern beans (with liquid)
1 can (15 oz.) tomato sauce
1 can (12 oz.) V-8 juice
1 tbsp. white vinegar
1-1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
½ tsp. pepper
½ tsp. thyme
½ pound (1/2 pkg.) ditali pasta
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients except pasta, and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in 1-1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Makes 8 servings.
Nutritional Notes: Each serving provides 2 servings of protein and 3 servings of carbohydrates.
Source: Submitted by Capri with minor modifications from the Olive Garden Version from Top Secret Recipes.
