Pasta E Fagioli - Healthy Olive Garden Knock-Off
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 lb ground beef1 tsp olive oil3/4 cup chopped onion1 3/4 cup matchstick carrots3/4 cup chopped celery2 cans diced tomatoes (no salt added)1 cup canned Red Kidney Beans1 cup canned White Kidney Beans60 ounces Beef Broth (Lower Sodium version)2 tsp Oregano1 tsp Black Pepper1/4 cup chopped Fresh Parsley1 tsp Tabasco sauce1 jar of Classico Spicy Pesto Sauce4 ounces dry Shell Macaroni or Rotini pasta
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.
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.
Nutritional Info 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
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