Recipe - Olive Garden Pasta Fajoli Soup

1 cn (40 oz) clamato juice
1 pound Lean ground beef; (cooked)
1 cn (26 oz) pureed tomatoes
1 md Onion; (finely chopped)
1 cn (14 oz) consomme
4 Stalks celery; (chopped)
1 cn (14 oz) water
4 Carrots; (thinly cut or sliced up )
3 tablespoon Chicken soup base
Half a medium cabbage
(shredded)
1 cn (19 oz) kidney beans
1 cn (19 oz) navy beans
1 teaspoon Oregano
1 teaspoon Basil
One fourth teaspoon Hot paprika
One fourth teaspoon Garlic powder
1 One half cup Corkscrew pasta; (cooked)

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.

From the recipe files of Carole Walberg
Posted to BakeryShoppe Digest by Mary smile@ridgecrest.ca.us on Apr 15,
1998