Olive Garden Pasta E Fagioli

12 Sep

Recipe Source: CopyKat Recipes

As a busy blogger, it sometimes happens that I cook and photograph a dish, only to store it on my computer for a year before blogging it. This happens to be such a recipe, going back to my pre-vegetarian days. I haven’t made it lately, but suspect it would be just as delicious with the ground beef left out, or a meatless substitute.

colorful Pasta e Fagioli

This soup is wonderful and hearty, perfect for a cold day, even a light lunch. I’ve ordered it, along with a salad, many times in an attempt to control my portion size at Olive Garden – the only Italian restaurant in my small hometown.

I like that this soup can serve as a one-dish meal, as it combines vegetables, protein and pasta all-in-one. Throw in a side salad and piece of crusty bread, and it’s very satisfying. This is the first “CopyKat” recipe I’ve made, and it’s pretty spot-on from what I remember ordering in the restaurant. I scaled down the ingredients to make this more manageable for home cooking.

Pasta e FagioliBon Appetit! Or as they’d say on an Italian plate, Buon Appetito!

RECIPE - Olive Garden Pasta E Fagioli

2 teaspoons vegetable Oil
1 pound Ground beef
6 ounces Onion; chopped
7 ounces Carrots; slivered
7 ounces Celery; diced
24 ounces Tomatoes; canned, diced
1 cup cooked Red Kidney beans
1 cup cooked White kidney beans
44 ounces Beef stock
2 teaspoons Oregano
2 teaspoons Pepper
3 teaspoons Parsley; (fresh chopped)
1 teaspoons Tabasco sauce
24 ounces Marina Style Spaghetti sauce
4 ounces dry pasta Shell macaroni; or other pasta

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.

Makes about 5 qts, serves 6.

Tip: If you want to freeze this soup, it is best when you don’t add the pasta, cooked pasta doesn’t freeze very well. If you freeze the soup you can always cook up some fresh pasta and stir it in when you are ready to serve your family.

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One Response to “Olive Garden Pasta E Fagioli”

  1. Dave January 18, 2012 at 3:36 pm #

    I love this soup, just the call for a warm and hearty meal on a cold winter day. All kinds of goodies in it. Love the soup bowl in the pic as well ;) You’re right, this would go well with a slice of my homemade San Francisco Sourdough bread.

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