2006 March Leisure Lutheran Newsletter-We believe you will like this recipe. We got it from the Olive Garden Restaurant Website.

PASTA FAZOLIA SOUP

1(40) oz can or Jar Clamato Juice (V-8 will work also)

1 (26) oz can pureed tomatoes

1 medium onion, chopped

1 (14) oz. can water

3 T. chicken soup base (1 chicken cube o.k.)

1/2 head of cabbage shredded

1 (19 oz) can navy beans

1 tsp. oregano; 1 tsp. basil; 1/4 tsp. paprika; 1/4 tsp. garlic powder

1 lb. lean ground beef , cooked

1 (14 oz) can consommé

4 stalks celery, chopped

4 carrots, thinly sliced

1 (1902 can) kidney beans

1-1/2 cups corkscrew pasta, cooked

Bring clamato or V-8 juice, tomatoes and consomme to a boil. Simmer for 1/2 hour.

Saute ground beef until browned (drain) set aside

Saute veggies - onion, celery, carrots, cabbage - until soft. Add to soup and simmer for another 1/2 hour.

Add kidney beans, navy beans and cooked pasta and meat. Continue to simmer for another 20 minutes. You can omit the beans and cabbage and the soup is still an overwhelming success without them.