Olive Garden's Pasta E Fagioli
I have made this recipe several times and it is very good and very close to what you get at the Olive Garden. I cooked it in the pressure cooker this time, but have also cooked it on top of the stove. It makes a LOT!
- Preparing Time: 45 minutes
- Total Time: 1 hour and 45 minutes
- Served Person: 8
copycat
bold
fall
dinner
italian
kid friendly
soup
main dish
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1 pound ground beef
- 1 1/2 teaspoons salt
- 2 cloves garlic
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1 tablespoon white vinegar
- 1 teaspoon basil
- 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 great northern beans with liquid
- 1 15-oz can tomato sauce
- 1 12-oz can v-8 juice
- 1/2 teaspoon freshly-ground black pepper
- 1/2 pound ditali pasta (1/2 package)
- Carbohydrate 42.1334560529333 g
- Cholesterol 44.50875130625 mg
- Fat 4.01167924287708 g
- Fiber 9.37087619721553 g
- Protein 24.5347321903875 g
- Saturated Fat 1.49078310994729 g
- Serving Size 1 1 Serving (424g)
- Sodium 424.412786786458 mg
- Sugar 32.7625798557178 g
- Trans Fat 0.502840702768542 g
- Calories 297 calories
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saut for 10 minutes. Add remaining ingredients (except pasta), and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. This recipe yields 8 servings. Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com" (Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey@netzero.net"
