OLIVE GARDEN
FAGIOLO SOUP Sharon Marsh
1 lb.
Ground beef
1
small Onion, chopped
1
large Carrot, sliced
3
stalks Celery, chopped
2
Clove garlic
1 (14.5 oz) can diced Tomatoes
1 (15oz) can Red Kidney beans, with liquid
1 (15 oz ) Grate Northern beans
1 Tbsp
Worcestershire Sauce
1-2
cups water
1 tsp.
Oregano
1 tsp.
basil
1/2
tsp. Pepper
˝ teas
thyme
Dash of
1 (1
15 oz.) can tomato sauce
1 12
oz can V-8 juice
8 oz.
small pasta, cooked according to pkg. directions
Sauté
beef in oil in large 10-qt. pot until beef starts to brown; drain fat.
Add onions, carrots, celery and
garlic and sauté for 10 minutes. Add remaining ingredients except the pasta to
the pot. Simmer 50 minutes, then add
pasta and simmer another 5- 10 minutes.
Serves 8-10