GF - Olive Garden - Pasta Fagioli Soup

This soup is soooo delicious and hearty

and makes the cold winter days so much sweeter when you have a hot bowl of this in front of you!

And it's one of those recipes that it turns out right every single time you make it. 

I never put the pasta into the soup because it sucks up all the yummy soup. 

So just keep it on the side and allow folks to add as little or as much pasta as they like.

INGREDIENTS
    •    1 lb ground beef
    •    1 cup diced onion
    •    1 cup julienned carrot
    •    3 stalks celery, chopped (1 cup)
    •    2 garlic cloves, minced
    •    2 (14 1/2 ounce) cans diced tomatoes
    •    1 (15 ounce) can red kidney beans (with liquid)
    •    1 (15 ounce) can great northern beans (with liquid)
    •    1 (15 ounce) can tomato sauce
    •    1 (12 ounce) can v-8 vegetable juice
    •    1 teaspoon vinegar
    •    1 1/2 teaspoons salt
    •    1 teaspoon oregano
    •    1 teaspoon basil
    •    1/2 teaspoon pepper
    •    1/2 teaspoon thyme
    •    1/2 lb ditali pasta (GF Pasta of choice)

    •    Change Measurements: US | Metric

DIRECTIONS
Prep Time: 15 mins
Total Time: 1 1/2 hrs
    1.    1 Brown beef in a large stock pot over medium heat-drain off fat.
    2.    2 Add onion, carrot, celery and garlic and saute for 10 minutes.
    3.    3 Add remaining ingredients, except pasta, and simmer for 1 hour.
    4.    4 After 50 minutes boil pasta to al dente.
    5.    5 Drain well.
    6.    6 Add pasta to the large pot of soup and simmer for 10 minutes.
    7.    7 (Weight Watchers Points for 1 Serving: 7).

{ps I have served this to my parents and my husbands family and they all rave about it.} 

Not knowing they were eating gluten free!

And many request I make this soup!