Vegetarian Olive Garden Pasta e Fagioli

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Vegetarian Olive Garden Pasta e Fagioli

 

1 lb. sliced mushrooms

1 small onion, diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2 (14 1/2 ounce) cans diced salt-free tomatoes

1 (15 ounce) can salt-free red kidney beans (with liquid)

1 (15 ounce) can salt-free great northern beans (with liquid)

2 (11 1/2 ounce) cans low salt V-8 juice

1 tablespoon white vinegar

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme

1/2 lb elbow pasta

 

8 servings

 

1 hour 20 minutes 20 mins prep

 

Sautee mushrooms, onion, carrot, celery, and garlic for 10 minutes

 

Add remaining ingredients, except pasta, and simmer for 1 hour

 

About 50 minutes in to simmer, cook the pasta in 1 1/2 to 2 quarts of

boiling water over high heat. Cook for 10 minutes until pasta is al

dente, or slightly tough. Drain.

 

Add the pasta to the large pot of soup.

 

Simmer for 5-10 minutes and serve.