Recipe for Olive Garden's Pasta e Fagioli

They say women who are pregnant start the "nesting" process as they near the end of their pregnancy.  Well, we all know, there's no way that I'm pregnant but I definitely feel the need to nest as the colder temperatures roll in.  My nesting process may be a little different than those of a new/soon to be mother. 

My urge to nest consists of bringing down all my warm and cozy sweatshirts, fleece jackets and pullovers and of course stocking up on my beloved turtlenecks.  I also love to start cooking and baking when the weather gets chilly!

Last weekend I made Pumpkin Bread and Chili.  This weekend I made Pasta e Fagioli.  My recipe is a copycat that I found online - which tastes just like what they serve at Olive Garden!

Here's what you'll need to make it.

• 1 lb Ground Beef
• 1 small onion, diced (1 cup)
• 1 large carrot, julienned (1 cup)
• 3 stalks celery, chopped (1 cup)
• 2 14.5 oz cans diced tomatoes
• 1 15 oz can red kidney beans, with liquid
• 1 15 oz can northern beans, with liquid
• 1 15 oz can tomato sauce
• 1 12 oz can V8 Juice
• 1 tbsp white vinegar
• 1 1/2 tsp salt (I usually don't use this much)
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp pepper
• 1/2 tsp thyme
• 1/2 lb (1/2 bag) ditali pasta

Brown ground beef in large stock pot, drain most of the fat
Add onion, carrot, celery and garlic and saute for 10 minutes
Add remaining ingredients, except pasta, and simmer for 1 hour
At about 50 minutes, boil pasta in a separate pan until al dente
Add pasta to soup and simmer for an additional 5-10 minutes