Todd Wilbur, author of the best-selling book series “Top Secret Recipes," provides a copycat recipe of Olive Garden’s Pasta e Fagioli. Traditionally a meatless pasta and bean stew, Olive Garden's recipe includes ground beef.Continue Reading
Begin by browning 1 pound of ground beef in a large pot over medium heat. Drain most of the fat from the pot. Add 1 small diced onion, 1 large julienned carrot, 3 stalks of chopped celery and 2 cloves of minced garlic, and saute for 10 minutes. Stir in 2 14.5-ounce cans of diced tomatoes, 1 15-ounce can of red kidney beans with the liquid, 1 15-ounce can of great northern beans with the liquid and 1 15-ounce can of tomato sauce. Also add 12 ounces of V8 juice and 1 tablespoon of white vinegar. Season with 1 1/2 teaspoons of salt, 1 teaspoon of oregano, 1 teaspoon of basil, 1/2 teaspoon pepper and 1/2 teaspoon of thyme.
Reduce the heat and simmer for one hour. During the last 10 minutes of cook time, boil 1/2 pound of ditali, a tiny tube-shaped pasta, until al dente. Drain the pasta, and then add it to the pot of stew. Continue simmering for another five to 10 minutes. This recipe makes eight servings.Learn more about Cooking