Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 15 minutes
• เวลารวม: 50 minutes

ส่วนผสม

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

วิธีทำ

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.

ข้อมูลโภชนาการ

• แคลอรี่: 540 kcal
• ไขมันทั้งหมด: 14 g
• ไขมันอิ่มตัว: 4 g
• คอเลสเตอรอล: 49 mg
• โซเดียม: 718 mg
• คาร์โบไฮเดรตทั้งหมด: 70 g
• ใยอาหาร: 13 g
• น้ำตาลทั้งหมด: 12 g
• โปรตีน: 35 g