Pasta fajoli soup

6 servings

Ingredients

Quantity Ingredient
1 40 oz can Clamato juice
1 pounds Lean ground beef (cooked)
1 26 oz can pureed tomatoes
1 medium Onion (finely chopped)
1 14 oz can consomme
4 Stalks celery (chopped)
1 14 oz can water
4 Carrots (thinly sliced)
3 tablespoons Chicken soup base
Half a medium cabbage (shredded)
1 19 oz can kidney beans
1 19 oz can navy beans
1 teaspoon Oregano
1 teaspoon Basil
¼ teaspoon Hot paprika
¼ teaspoon Garlic powder
1½ cup Corkscrew pasta (cooked)

Directions

Olive Garden Restaurant's PASTA FAJOLI SOUP (from Winnipeg Free Press Recipe Column)

1. Bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour. 2. Saute ground beef until browned thoroughly and set aside. 3. Saute vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour. 4. Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes.

This makes a great meal accompanied by bread or buns of your choice and a green salad.

NOTE: I omitted the beans (my family doesn't like them) and the cabbage (didn't have any in the fridge) and the soup was still an overwhelming success without them.

Shared by: Susan Bewick, Mar/95.

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