Knock off.
I just love saying “knock off” it makes me feel all Soprano. Every time I see the word, I pronounce it in my head using my best gangsta’ voice…as in “You know, we’re gonna’ knock him off” Can’t you just hear it?? Are you still with me?? cricket…cricket…
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.
This recipe not only tastes like OG’s pasta e fagioli, but it gets lots of brownie points for being a slow cooker recipe too! How about them apples or should I say, “How about them ditalis??” (That’s the little pasta that goes in pasta e fagioli in case you were wondering…)
If you’ve been looking for a hearty frugal fall soup recipe, give this one a try. Start it in the morning, enjoy your day and it will be waiting for you when you get home..and it will make your house smell great too! What more could you ask for from a soup?!
Pasta e Fagioli–inspired by Olive Garden
Ingredients:
1 lb. very lean ground beef
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)
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)
Directions:
Prepare all of your vegetables.
Brown the ground beef in a skillet over medium-high heat. Drain off any fat. Transfer meat to slow cooker.
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.
Serve with a good crusty bread and enjoy feelin’ a little gangster eating your Olive Garden knock off!
Enjoy!
Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers!
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2 Comments on "Knockin’ off the OG….Olive Garden that is!"
Oh YUM!! I love this at OG….thanks for sharing the recipe and linking up!!
This sounds great… of course, just about anything from OG would be, but yummy! Love your blog, too. What a neat idea to co-write with your sister. I so hope my children have this kind of relationship when they are adults where they love to do things together.
I’d like to invite you to participate in Foodie Friday, and I’m looking forward to checking out your Friday and Saturday party events. So much fun!