Olive Garden Slow Cooker Pasta Fagioli Recipe
Try this Olive Garden Slow Cooker Pasta Fagioli Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
slow cooker
dairy free
- 1/2 teaspoon salt
- 1/2 cup chopped celery
- 1/2 teaspoon black pepper
- 1 cup chopped onion
- 1 cup chopped carrots
- 4 cups beef broth
- 1-1/2 teaspoons oregano
- 3/4 teaspoon hot pepper sauce (such as tabasco)
- 1 pound extra lean ground beef browned and drained
- 1 can (14 to 15 ounces) diced tomatoes with juice
- 1 can (14 to 15 ounces) kidney beans rinsed and drained
- 1 can (14 to 15 ounces) white beans rinsed and drained
- 1 jar (24 to 26 ounces) tomato-basil marinara or pasta s
- 1-1/4 cups dry pasta (i used fusilli but shells or ditalini would work well), cooked separately according to the package directions.
- 1/4 cup chopped fresh parsley optional for serving
- grated parmesan optional for serving
- Carbohydrate 2.97344052219419 g
- Cholesterol 32.20505827 mg
- Fat 9.24602212927961 g
- Fiber 0.766207711133877 g
- Protein 8.71438943104952 g
- Saturated Fat 3.54924914672868 g
- Serving Size 1 1 Serving (129g)
- Sodium 203.919299340208 mg
- Sugar 2.20723281106032 g
- Trans Fat 1.40628727017758 g
- Calories 132 calories
Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.Serve with grated parmesan and a sprinkling of fresh parsley if desired.
