“Hey, Jimmy youz wanna me knock him off for ya..”
Cricket. Cricket…um yeah, my brains a scary place.
But I promise this is a soup you will want to knock off and I mean in the best sense of the words…Today I want to share a favorite knock off of mine.
It’s one of my favorite soups from Olive Garden…Pasta e Fagioli. I was bound and determined to figure out a way to copycat this recipe at home, in large quantities…so I could have my own endless bowl of soup and not have to leave my couch. I struck gold..er or I guess pasta..when I found this recipe years ago. I wish I could give credit, where credit is due but in all honesty I have had the recipe for so long I don’t even remember where I found it. So, let’s just say whoever came up with this one was inspired by Olive Garden, and we’ll give them the credit. Cause ya know Olive Garden needs more publicity…heh.
1 cup diced onion
1 cup chopped celery
1 cup julienned carrot
2 cloves of garlic, minced
1 14.5 oz. cans of diced tomatoes
1 15 oz. can regular tomato sauce
1 12 oz. can of regular V-8 juice
1 15 oz. can red kidney beans (do not drain)
1 15 oz. can great northern beans (do not drain)
1 Tbs. white vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
1/2 lb ditali pasta (this is half of a box)
Cook pasta according to directions just until al-dente. DO NOT OVERCOOK. You want them to be slightly tough still. Drain but do not rinse. Add drained pasta to slow cooker. Cook for another 20-30 minutes.
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