Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 211.8
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,079.6 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 9.6 g
  • Protein: 11.1 g

View full nutritional breakdown of Pasta e fagioli calories by ingredient
Report Inappropriate Recipe

Pasta e fagioli

Submitted by: LATTELICIOUS

Introduction

My own incarnation of my favorite soup from Olive Garden. I use salt substitute for the potassium factor, but feel free to use regular salt if it turns you off. Wonderful fall/winter soup, good for the soul! My own incarnation of my favorite soup from Olive Garden. I use salt substitute for the potassium factor, but feel free to use regular salt if it turns you off. Wonderful fall/winter soup, good for the soul!
Number of Servings: 12

Ingredients

    32 oz. chicken broth (low sodium if possible)
    46 oz can tomato juice
    2 can Italian seasoned diced tomatoes
    2 can dark red kidney beans, drained and rinsed
    2 can great northern beans, drained and rinsed
    1.5 cup whole wheat elbow macaroni
    2T EVOO
    2T minced garlic
    1C finely diced onion
    1T dried thyme
    1T dried rosemary
    1T chopped parsley (dried or fresh)
    1T salt substitute
    1T ground black pepper

SparkPeople Sponsored Video


Directions

In a large soup pot (at least 5qt), add the oil. Heat the oil over medium heat, and then add the onions to cook until translucent (or even a little carmelized). Add in the minced garlic, allow to heat for about a minute. Add in the remaining ingredients, liquids last. Stir thoroughly, allow to simmer on med low heat for 1-1.5 hours. Garnish with a sprinkle or parmesan cheese (not calculated into recipe) if desired. Makes about 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LATTELICIOUS.






Great Stories from around the Web


Rate This Recipe