Olive Garden Pasta E Fagioli

Olive Garden Pasta E Fagioli
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 139.5
  • Total Fat: 5.9 g
  • Cholesterol: 23.6 mg
  • Sodium: 281.7 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.7 g

View full nutritional breakdown of Olive Garden Pasta E Fagioli calories by ingredient
Submitted by:

Introduction

Super Yummy Comfort Soup. My Husband's Favorite!!! Super Yummy Comfort Soup. My Husband's Favorite!!!
Number of Servings: 36

Ingredients

    1-TB EVOO
    2lb. Lean Ground Beef
    1.5 cups Diced Onions
    1.75 cups Slivered Carrots
    1.75 cups Diced Celery
    6 cups CannedTomatoes
    2 cups Red Kidney Beans
    2 cups White Kidney Beans
    10 cups Beef Stock
    3 tsp Oregano dried
    2.5 tsp Black Pepper
    5 tsp Parsley dried
    1.5 tsp Tabasco Sauce
    6 cup Spaghetti Sauce
    8 oz Ditalini pasta (or other dry pasta)

Tips

Makes a ton. Great for potlucks & Holiday gatherings. You can freeze leftovers in one cup containers for a quick lunch or dinner!!!


Directions

Brown beef in a 10-QT pot w/ oil. Add Onions, Carrots, Celery, & Tomatoes & simmer for about 10 min. Drain & rinse Bean add to pot. Also add Beef Stock, Spices, Tabasco, Spaghetti Sauce, & Pasta. Simmer until veggies are tender, 45-60 min.

Serving Size: Makes 36 1 cup servings

Number of Servings: 36

Recipe submitted by SparkPeople user DEBORAHSTARR.

Rate This Recipe