Olive Garden Pasta e Fagioli

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 239.6

Total Fat: 6.0 g
Cholesterol: 35.0 mg
Sodium: 802.3 mg
Total Carbs: 31.2 g
Dietary Fiber: 7.8 g
Protein: 19.5 g

View full nutritional breakdown of Olive Garden Pasta e Fagioli calories by ingredient

Introduction

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Number of Servings: 8

Ingredients

1/4 cup grated Carrots, raw

1/4 cup, diced Celery, raw

2.0 cloves Garlic

1/4 cup, chopped Onions, raw

1lb ground sirloin beef 90/10

1 can diced tomatoes w/juice

1 can bush's light red kidney beans w/juice

1 can great northern beans w/juice

1- 15oz can tomatoe sauce

12 oz V8 100% Vegetable juice

1/2 cup cooked ditalini pasta

1/2 tsp Basil

1/2 tsp thyme

1 tbsp oregano

Directions

1) Brown the ground beef in sauce pan over medium heat until done. Drain off fat. 2) Add onion, carrot, celery and garlic to pan, saute for 10 minutes. 3) Add remaining ingredients, except for pasta, simmer for 1 hour 4)About 50 minutes into simmering, cook the pasta in 1 1/2 quarts of boiling water over high heat. Cook 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 Serves 8.

Number of Servings: 8.0

Recipe submitted by SparkPeople user BEVERLYFROMNV.