TSR Version of Olive Garden Pasta E Fagioli by Todd Wilbur

• 1 lb ground beef
• 1 cup diced onion
• 1 cup julienned carrot
• 3 stalks celery or 1 cup celery, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (15 ounce) can red kidney beans (with liquid)
• 1 (15 ounce) can great northern beans (with liquid)
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can V8 vegetable juice
• 1 teaspoon vinegar
• 1 12 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 12 teaspoon pepper
• 12 teaspoon thyme
• 12 lb ditali pasta

1. Brown beef in a large stock pot over medium heat-drain off fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente.
5. Drain well.
6. Add pasta to the large pot of soup and simmer for 10 minutes.
7. (Weight Watchers Points for 1 Serving: 7).

ground beef, onion, carrot, stalks celery, garlic, tomatoes, red kidney beans, great northern beans, tomato sauce, vegetable juice, vinegar, salt, oregano, basil, pepper, thyme, pasta

Taken from www.food.com/recipe/tsr-version-of-olive-garden-pasta-e-fagioli-by-todd-wilbur-17566 (may not work)