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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 258.0
  • Total Fat: 4.6 g
  • Cholesterol: 32.5 mg
  • Sodium: 1,211.3 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 11.3 g
  • Protein: 21.6 g

View full nutritional breakdown of Olive Garden's Pasta E Fagioli calories by ingredient
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Olive Garden's Pasta E Fagioli

Submitted by: SSOLLIE

Number of Servings: 8


    1 pound extra lean ground beef
    1 small onion, diced
    1 large carrot, julienned
    2 stalks celery, chopped
    2 cloves garlic, minced
    2 14.5 ounce cans diced tomatoes
    1 15 ounce can red kidney beans (with liquid)
    1 15 ounce can great northern beans (with liquid)
    1 15 ounce can V-8 juice
    1 tablespoon white vinegar
    1 1/2 teaspoons salt
    1 teaspoon oregano
    1 teaspoon basil
    1/2 teaspoon pepper
    1/2 teaspoon thyme

    1/2 pound ditali pasta (not included in nutritional information)


1. Saute beef in oil in large 10-qt. pot.
2. Add onions, carrots, celery and garlic and simmer for about 10 min.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into the simmering, cook pasta in 1 1/2 to 2 quarts of boiling water over high heat for 10 minutes or just until pasta is al dente or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

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