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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 214.2
  • Total Fat: 8.1 g
  • Cholesterol: 20.8 mg
  • Sodium: 833.3 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 6.4 g
  • Protein: 12.3 g

View full nutritional breakdown of Pasta E Fagioli - Healthy Olive Garden Knock-Off calories by ingredient
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Pasta E Fagioli - Healthy Olive Garden Knock-Off

Submitted by: AMANGO0810

Introduction

A delicious soup modeled after Olive Garden's Pasta E Fagioli soup, but with some healthier changes such as less meat and pasta and more mouthwatering veggies. A delicious soup modeled after Olive Garden's Pasta E Fagioli soup, but with some healthier changes such as less meat and pasta and more mouthwatering veggies.
Number of Servings: 10

Ingredients

    1/2 lb ground beef
    1 tsp olive oil
    3/4 cup chopped onion
    1 3/4 cup matchstick carrots
    3/4 cup chopped celery
    2 cans diced tomatoes (no salt added)
    1 cup canned Red Kidney Beans
    1 cup canned White Kidney Beans
    60 ounces Beef Broth (Lower Sodium version)
    2 tsp Oregano
    1 tsp Black Pepper
    1/4 cup chopped Fresh Parsley
    1 tsp Tabasco sauce
    1 jar of Classico Spicy Pesto Sauce
    4 ounces dry Shell Macaroni or Rotini pasta

Directions

Brown the beef in a skillet, drain thoroughly, and empty onto a plate covered with paper towels to soak up the excess grease.

In a large sauce pot, heat 1 tsp olive oil and add onion, carrots, celery, and tomatoes. Simmer for 10 minutes.

Drain and rinse kidney beans and add to the pot.

Return the ground beef to the pot and add beef broth, oregano, pepper, parsley, Tabasco, spaghetti sauce, and noodles.

Simmer until celery and carrots are tender, about 45 minutes. Makes about 10 servings (about 2 cups per serving)

***Tip: If you have the time, this soup tastes even better if cooked for 2 to 3 hours at a very low simmer.***

Number of Servings: 10

Recipe submitted by SparkPeople user AMANGO0810.






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