Pasta E Fagiolo Soup (Olive Garden)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 tesp veg. oil1lb ground sirlion6 oz frozen or fresh shopped onion7 or 8 oz carrots-shredded (pre cut from bagged at grocery store7 or 8 oz diced celery2 cans of diced tomatos-Hunts flavored type2 cans of Red Kidney Beans-drained & rinsed2 cans of Northern Beans-drained & rinsed44 oz Beef Stock1.5 tsp dried oregano1 25 tsp black pepper2.5 tsp dried parsley.75 tsp tabasco sauce2 jars spegetti sauce6 or 7 oz dried pasta shells
In a large stock put, brown sirloin in pot until it just begins to turn brow with oil. The meat will cook up nice and soft while the soup simmers. Add onions, diced celery, shredded carrots, diced tomatos with juice and let simmer for 15 mins on med. heat. Add drained beans, beef stock and all spices. Simmer for another 20-30 mins. Add small shells and simmer untill shells are a'dente. Serves approx 12 (2 cup servings) Goes well with salad and bread sticks!
Number of Servings: 12
Recipe submitted by SparkPeople user CATHY_L.
Number of Servings: 12
Recipe submitted by SparkPeople user CATHY_L.
Nutritional Info Amount Per Serving
- Calories: 235.4
- Total Fat: 7.3 g
- Cholesterol: 27.6 mg
- Sodium: 1,050.2 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 6.5 g
- Protein: 15.4 g
Member Reviews
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SUSANHOULE
What do you do with the spaghetti sauce and what size jars????? - 1/18/09
Reply from CATHY_L (1/18/09)
Susan...add the sauce when you add the beef broth. I just used Prego glass jars (not sure how many ounces they are)