Pasta e Fagioli (Olive Garden knock-off, 16 1/2 cup serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 181.7
- Total Fat: 2.6 g
- Cholesterol: 20.0 mg
- Sodium: 493.9 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 6.4 g
- Protein: 12.1 g
View full nutritional breakdown of Pasta e Fagioli (Olive Garden knock-off, 16 1/2 cup serving) calories by ingredient
Introduction
Used turkey instead of ground beef Used turkey instead of ground beefNumber of Servings: 16
Ingredients
-
1 pound lean ground turkey
1 small onion, diced (1 cup)
1 large carrot, julienne (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
Directions
1. Brown the ground turkey in a large saucepan or pot over medium heat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 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 16
Serving Size: Makes 16 1/2 cup serving
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 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 16
Serving Size: Makes 16 1/2 cup serving