olive garden pasta fagioli made VEGAN

Name: olive garden pasta fagioli made VEGAN Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 serving Barilla - Ditalini Pasta (2 oz. serving); 1 cup chopped Carrots raw; 3 stalk medium (7-1/2 - 8 lon Celery raw; 1.6 cup Tomatoes diced organic - Hunt's (14.5 oz can) 3.5 servings (by WIKKYG); 3.4 cup Tomato Sauce 28 oz can (by CHIHUAHUAFARMER); 1.25 cup chopped Onions raw; 3 serving Garlic - minced (1 tsp) (by ELLERCADE); 3 serving Beans Kidney beans dark red 3 serv can; 14 oz can great northern beans; 2 tsp sugar; 1 tbsp Crisco Pure Vegetable Oil; 1 tsp Oregano ground; .5 tbsp Basil; 1 tsp Thyme ground; .33 tbsp Marjoram dried; 4 tsp better than bolluion vegetable broth base & 4 cups water to dissolve

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 4

Ingredients

1 serving Barilla - Ditalini Pasta (2 oz. serving) 1 cup, chopped Carrots, raw 3 stalk, medium (7-1/2" - 8" lon Celery, raw 1.6 cup Tomatoes, diced, organic - Hunt's (14.5 oz can), 3.5 servings (by WIKKYG) 3.4 cup Tomato Sauce, 28 oz can (by CHIHUAHUAFARMER) 1.25 cup, chopped Onions, raw 3 serving Garlic - minced (1 tsp) (by ELLERCADE) 3 serving Beans, Kidney beans dark red 3 serv can 14 oz can great northern beans2 tsp sugar1 tbsp Crisco Pure Vegetable Oil 1 tsp Oregano, ground .5 tbsp Basil 1 tsp Thyme, ground .33 tbsp Marjoram, dried 4 tsp better than bolluion vegetable broth base & 4 cups water to dissolve

Directions

cook pasta separate, set aside.

in oil saute carrot, celery, onion. about 5 minutes
add 1 tbs of minced garlic and saute another 1 minute
add in vegetable broth (4 cups)
and 1/2 cup water
all the seasoning & sugar
the tomato sauce and tomatoes
BRING TO A BOIL then turn down to medium-low and simmer about 15-20 minutes with a lid.
add the beans.
cook for 5 more minutes.

serve adding the pasta to the bowl and then the soup on top.
I suggest storing left overs with the pasta separate so it doesnt get soggy

Serving Size: makes 6 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user VEGANNIGHT0WL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 429.5
Total Fat: 5.2 g
Cholesterol: 0.0 mg
Sodium: 2,439.8 mg
Total Carbs: 69.7 g
Dietary Fiber: 19.3 g
Protein: 18.9 g

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