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Olive Garden Pasta Fajoli Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OLIVE GARDEN PASTA FAJOLI SOUP
 Categories: Soups, Vegetables, Meats, Copycat
      Yield: 1 Servings
 
 
        E  *****
  
  1 40 oz. can Clamato juice 1 lb. lean ground beef (cooked) 1 26 oz.
  can pureed tomatoes 1 medium onion (finely chopped) 1 14 oz. can
  consomme 4 stalks celery (chopped) 1 14 oz. can water 4 carrots
  (thinly sliced) 3 T. chicken soup base half a medium cabbage
  (shredded) 1 19 oz. can kidney beans 1 19 oz. can navy beans 1 t.
  oregano 1 t. basil 1/4 t. hot paprika 1/4 t. garlic powder 1 1/2 cups
  corkscrew pasta (cooked)
  
  1.  Bring Clamato juice, tomatoes, consomme and rest of ingredients
  from the first column to a boil. Simmer for half an hour. 2. Saute
  ground beef until browned thoroughly and set aside. 3. Saute
  vegetables (onion, celery, carrots and cabbage) until soft. Add to
  soup and simmer for another half an hour. 4.  Add kidney beans, navy
  beans, cooked pasta and meat. Continue to simmer for another 20
  minutes.
  
  This makes a great meal accompanied by bread or buns of your choice
  and a green salad.
  
  NOTE:  I omitted the beans (my family doesn't like them) and the
  cabbage (didn't have any in the fridge) and the soup was still an
  overwhelming success without them.
  
  Shared by: Susan Bewick, Mar/95.
  
  Recipe By     :
 
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