Olive Garden Pasta e fagioli

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 344.0
  • Total Fat: 5.2 g
  • Cholesterol: 32.5 mg
  • Sodium: 787.0 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 10.4 g
  • Protein: 24.6 g

View full nutritional breakdown of Olive Garden Pasta e fagioli calories by ingredient
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www.topsecretrecipes.com (Olive Garden Pasta e Fagioli) www.topsecretrecipes.com (Olive Garden Pasta e Fagioli)
Number of Servings: 8


    1 pound ground beef
    1 small oinion diced (1 cup)
    1 large carrot, julienned (1 cup)
    1 stalk celery, chopped (1 cup)
    2 cloves garlic, minced
    2 14.5 ounce cans diced tomatores
    1 15 ounce can red kidney beans (with liquid)
    1 15 ounce can great northern beans (with liquid)
    1 12 ounce can V8
    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


Brown ground beef in a large suacepan or pot over medium heat. Drain off most of the fat.

Add onion, carrot, celery, and garlic and saute for 10 minutes

Add remaining ingredients, except pasta, and simmer for 1 hour

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.

Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user HT00876.

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