Olive Garden Pasta e Fagioli Soup Copycat Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 cup water
- salt and freshly ground black pepper to taste
- 1 tsp dried oregano
- 1 (15 oz) can dark red kidney beans drained and rinsed
- 3 (8 oz) cans tomato sauce
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- 1 tbsp granulated sugar
- 2 tbsp extra virgin olive oil divided
- 1 1/2 tsp dried basil
- 1 large clove garlic finely minced
- 1 cup diced celery (about 3 stalks)
- 1 lb lean ground beef or mild italian sausage (i've tri
- 1 cup diced carrots (about 2 medium you can cut them into matchsticks if desired)
- 3/4 cup chopped yellow onion (about 1/2 of a large)
- 3 - 4 cups beef broth (chicken broth works fine too)
- 1 (15 oz) can diced tomatoes undrained
- 1 scant cup ditalini pasta uncooked
- 1 (15 oz) can great northern beans drained and rinsed
- romano cheese (i also like it with parmesan) for serving
- Carbohydrate 2.88824749870664 g
- Cholesterol 5.60624999526075 mg
- Fat 15.2214818730378 g
- Fiber 1.10652498653596 g
- Protein 0.729918124635342 g
- Saturated Fat 3.0603261864087 g
- Serving Size 1 1 recipe (720g)
- Sodium 174.746125000483 mg
- Sugar 1.78172251217067 g
- Trans Fat 0.641295437261973 g
- Calories 146 calories
Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.Recipe Source: Cooking Classy
