Mypastaefagiolisoup 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

PASTA FAGIOLI



Pasta Fagioli image

A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
½ cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
  • Add pasta and cook 10 minutes, until pasta is tender.
  • Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g

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