MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Olive Garden Pasta E Fagioli
 Categories: Copycat, Soups
      Yield: 8 Servings
 
      1 lb Ground beef
      1 sm Onion (1 c); diced
      1 lg Carrot (1 c); julienned
      3    Celery ribs (1 c); chopped
      2 cl Garlic; minced
     29 oz Diced tomatoes (2 cans)
     15 oz Can red kidney beans;
           - undrained
     15 oz Can great northern beans;
           - undrained
     15 oz Can tomato sauce
     12 oz Can V-8 juice
      1 tb White vinegar
  1 1/2 ts Salt
      1 ts Oregano
      1 ts Basil
    1/2 ts Pepper
    1/2 ts Thyme
    1/2 lb Ditali pasta (1/2 pkg)
 
  It's amazing how many lousy clones for this delicious chili-like soup
  from Olive Garden are floating around on the Web. Some are shared on
  message boards, others are displayed on sites in a collection of
  "actual restaurant recipes" (yeah, right!). But they all leave out
  obvious ingredients you can see, like the carrots, ground beef, or
  two kinds of beans. Others don't get the pasta right--it's obviously
  ditali pasta (short little tubes). Then there's the recipe that
  really squeezed the seeds from my gourd--one that's floating around
  in MasterCook format that lists "Top Secret Recipes" as the source.
  But, wait a minute! I've never before created a clone for this
  dish--not here on the site, and not in any book. So, after logging
  some time over a chopping block, an open flame, and a couple tasty
  glasses of Merlot, out popped this puppy. And this is the one,
  kitchen cloners! If you want the taste of Pasta e Fagioli at home,
  this is the only recipe that will fool in a side-by-side taste test.
  Accept no other imitation imitation!
  
  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 saut 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 qt
  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 to 10 minutes and
  serve.
  
  Recipe FROM: <
gopher://sdf.org/0/users/myst32yt/recipes/
  Olive#040Garden#253#040Pasta#040e#040Fagioli.txt>
 
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