Olive Garden Pasta e Fagioli Soup Copycat

Olive Garden Pastan e Fagioli Soup Copycat might be a good recipe to expand your soup recipe box. This recipe makes 5 servings with 752 calories, 42g of protein, and 39g of fat each. For $3.06 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 73489 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. Head to the store and pick up dried thyme, dried basil, dried marjoram, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Winter event. It is brought to you by Cooking Classy. With a spoonacular score of 98%, this dish is amazing. If you like this recipe, you might also like recipes such as Olive Garden Pastan E Fagioli Copycat Soup, Copycat Olive Garden Pastan e Fagioli Soup - Iowa Girl Eats, and Olive Garden Pastan e Fagioli Copycat.

Servings: 5

 

Ingredients:

3 - 4 cups beef broth (chicken broth works fine too)

1 (15 oz) can great northern beans, drained and rinsed

3 (8 oz) cans tomato sauce

1 (15 oz) can diced tomatoes, undrained

1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)

1 cup diced celery (about 3 stalks)

1 scant cup ditalini pasta, uncooked

1 1/2 tsp dried basil

1/2 tsp dried marjoram

3/4 tsp dried thyme

2 Tbsp extra virgin olive oil, divided

1 large clove garlic, finely minced

1 Tbsp granulated sugar

1 tsp dried oregano

1 (15 oz) can dark red kidney beans, drained and rinsed

Romano cheese (I also like it with parmesan), for serving

Salt and freshly ground black pepper to taste

1 lb lean ground beef or mild Italian sausage (I've tried both and like either)

1 cup water

3/4 cup chopped yellow onion (about 1/2 of a large)

Equipment:

sauce pan

bowl

Cooking instruction summary:

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

 

Step by step:


1. 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.

2. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside.

3. 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.

4. 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.

5. 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


Nutrition Information:

Quickview
752k Calories
42g Protein
39g Total Fat
60g Carbs
37% Health Score
Limit These
Calories
752k
38%

Fat
39g
61%

  Saturated Fat
14g
89%

Carbohydrates
60g
20%

  Sugar
15g
17%

Cholesterol
96mg
32%

Sodium
2534mg
110%

Get Enough Of These
Protein
42g
85%

Vitamin A
5348IU
107%

Phosphorus
691mg
69%

Fiber
15g
63%

Manganese
1mg
61%

Folate
229µg
57%

Potassium
1852mg
53%

Calcium
488mg
49%

Iron
8mg
47%

Vitamin B3
9mg
45%

Vitamin B1
0.65mg
44%

Vitamin B6
0.86mg
43%

Magnesium
159mg
40%

Copper
0.77mg
39%

Vitamin K
37µg
35%

Zinc
4mg
33%

Vitamin B2
0.52mg
31%

Vitamin C
24mg
29%

Vitamin E
4mg
29%

Vitamin B12
1µg
20%

Vitamin B5
2mg
20%

Selenium
11µg
16%

Vitamin D
1µg
9%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Make Olive Garden’s Delicious Pasta Fagioli At Home

foodista.com

Shrimp Fried Farro

Framed Cooks

Grilled Pork Chops

Recipes Food and Cooking

Smoky Maple Roasted Acorn Squash

Budget Bytes

Mom’s Ridiculously Easy Butterscotch Monkey Bread

Half Baked Harvest