Connies Pasta Fajole Soup Recipes

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PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)



Pasta e Fagioli (Olive Garden Copycat) image

Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food.

Provided by Natalya Drozhzhin

Categories     Soup

Time 50m

Number Of Ingredients 16

1 lb lean ground beef
1 tbsp olive oil
2 medium carrots (diced into small cubes)
1 large onion (diced into small cubes)
1 stalk celery (diced into small cubes)
3 cloves garlic
15 oz canned diced tomatoes
15 oz tomato sauce
32 oz chicken broth
15 oz canned Great Northern beans (drained and rinsed)
15 oz canned Kidney beans (drained and rinsed)
1 cup ditalini pasta
1 tbsp Italian seasoning
1 tsp salt (adjust to taste)
1 tsp black pepper (adjust to taste)
2 tbsp fresh basil ((optional))

Steps:

  • On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
  • Remove cooked beef from the pot. Drain of excess fat and set aside.
  • In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
  • Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
  • Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
  • Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
  • Serve right away with a sprinkle of basil or parmesan cheese.

Nutrition Facts : Calories 204.7 kcal, Carbohydrate 26.01 g, Protein 17.33 g, Fat 4.1 g, SaturatedFat 1.27 g, Cholesterol 23.44 mg, Sodium 487.45 mg, Fiber 6.81 g, Sugar 3.6 g, ServingSize 1 serving

CONNIE'S PASTA FAJOLE SOUP



Connie's Pasta Fajole Soup image

Make and share this Connie's Pasta Fajole Soup recipe from Food.com.

Provided by Brookes Kitchen

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 cup onion, chopped
2 garlic cloves, pressed
1 (30 ounce) jar spaghetti sauce, Ragu Chunky Garden Style
1 (10 ounce) can beef broth
2 cups water
1 cup celery, sliced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground pepper
1 (10 ounce) can Rotel tomatoes & chilies
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 carrot, shredded
1 cup elbow macaroni, cooked

Steps:

  • Cook first 3 ingredients in a large Dutch oven over medium heat until meat is browned and starting to crumble. Drain meat.
  • Add spaghetti sauce and next nine ingredients. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
  • Add shredded carrot and macaroni. Simmer for 5 minutes. Serve with your favorite bread.

Nutrition Facts : Calories 547.3, Fat 15.6, SaturatedFat 5.7, Cholesterol 76, Sodium 1715.8, Carbohydrate 63.8, Fiber 11.4, Sugar 14.8, Protein 37.5

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