Soups

Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Name: Pasta e Fagioli Soup {Olive Garden Copycat Recipe}
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 Tbsp olive oil, (divided); 1 lb lean ground beef; 1 1/2 cups chopped yellow onion; 1 cup diced carrots ((about 2 medium)); 1 cup diced celery ((about 3 stalks)); 3 cloves garlic, (minced (1 Tbsp)); 3 (8 oz) cans tomato sauce; 2 14.5 oz cans low-sodium chicken broth; 1/2 cup water, (then more as desired); 1 (15 oz) can diced tomatoes; 2 tsp granulated sugar; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp dried thyme; 1/2 tsp dried marjoram; Salt and freshly ground black pepper; 1 cup dry ditalini pasta; 1 (15 oz) can dark red kidney beans, drained and rinsed; 1 (15 oz) can great northern beans, drained and rinsed; Finely shredded Romano or Parmesan cheese (, for serving); 3 Tbsp minced fresh parsley

6 servings

porties

15 minutes

actieve tijd

50 minutes

totale tijd

Begin met koken

Ingrediënten

2 Tbsp olive oil, (divided)

1 lb lean ground beef

1 1/2 cups chopped yellow onion

1 cup diced carrots ((about 2 medium))

1 cup diced celery ((about 3 stalks))

3 cloves garlic, (minced (1 Tbsp))

3 (8 oz) cans tomato sauce

2 14.5 oz cans low-sodium chicken broth

1/2 cup water, (then more as desired)

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper

1 cup dry ditalini pasta

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

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

Finely shredded Romano or Parmesan cheese (, for serving)

3 Tbsp minced fresh parsley

Instructies

Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.

Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.

Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.

Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.

Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.

Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.

Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Voedingswaarde

Portiegrootte

Calorieën

540 kcal

Totale vet

14 g

Verzadigd vet

4 g

Onverzadigd vet

Transvet

Cholesterol

49 mg

Natrium

718 mg

Totale koolhydraten

70 g

Voedingsvezels

13 g

Totale suikers

12 g

Eiwit

35 g