As a preferred blogger for CSN Stores, I have the opportunity to host another giveaway for one of you fine readers! Yay! By now you all know that CSN Stores has over 200 online stores with a ton of different items to choose from. You need new dining chairs? No problem. What about a ceiling fan? They got it. Or how about a tool case? You know they have one! And now is your chance to get something that you need! Those great folks at CSN Stores have offered one of my lucky readers a $50 gift code to any of their sites.
I’ll be randomly selecting one lucky reader to win this GIVEAWAY! There are 3 ways to enter and all entries must be received by midnight (AZ Time) on Saturday, November 6th and here’s how you enter:
Leave a comment telling me which what restaurant recipe you wish you had the “copycat” recipe for
Follow ME on Twitter @saraboff, or if you already do, let me know
Become a Follower of Sara’s Sweets, or let me know if you already are
*Please leave separate comments to let me know that you’re a follower on Twitter or of the blog.
And now onto today’s recipe! I enjoy Olive Garden very much. I could go there and eat soup, salad and breadsticks all the time. Actually, I could go there and just make a meal out of the breadsticks…but that’s besides the point. One of their soups that I like is Pasta e Fagoli, and it just so happens that in my Top Secret Restaurant Recipe cookbook, there is a recipe for it! This soup is delicious. It’s full of beans, meat and little, funny shaped pasta that I’ve never bought before! Plus, it is hearty, it’s warm and it’s just makes you feel all warm and fuzzy inside. It’s perfect dinner or lunch a winter day! Now if only I had the recipe for the breadsticks from Olive Garden…
Pasta e Fagoli, Copycat Recipe from Olive Garden
- 1 pound Ground beef
- 1 small Onion
- 1 large Carrot
- 3 stalks Celery
- 2 cloves Garlic
- 2 14.5-oz cans Diced tomatoes
- 1 15-oz can Red kidney beans
- 1 15-oz can Great northern beans
- 1 15-oz can Tomato sauce
- 1 12-oz can V-8 juice
- 1 tablespoon White vinegar
- 1 1/2 teaspoons Salt
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1/2 teaspoon Freshly-ground black pepper
- 1/2 teaspoon Thyme
- 1/2 pound Ditali pasta
- Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; sauté for 10 minutes. Add remaining ingredients (except pasta), and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve.