Olive Garden Pasta E Fagioli
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 181.7
- Total Fat: 4.3 g
- Cholesterol: 20.6 mg
- Sodium: 344.3 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.8 g
- Protein: 11.4 g
View full nutritional breakdown of Olive Garden Pasta E Fagioli calories by ingredient
Number of Servings: 15
Ingredients
-
1 Pound ground lean turkey 93
1 Small onion; diced (1 cup)
2 Large carrot; julienned (1
-cup)
3 Stalks celery; chopped (1
-cup)
2 Cloves garlic; minced
2 14.5-Oz Cans no salt added diced tomatoes
1 15-Oz Can red kidney beans;
-(with liquid)
1 15-Oz Can great pinto beans
1 15-Oz Can tomato sauce or stewed tomatoes (pureed, this tastes the best)
1 12-Oz 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
2 Tablespoons oil
1/2 Pound (1/2 pkg.) -pasta
Directions
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain
off most of the fat.
2. Add oil, onion, carrot, celery and garlic and saute‚ for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour. Add 1-2 cups of extra water
4. About 50 minutes into simmer time, 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 5-10 minutes and
serve.
Number of Servings: 15.5
Recipe submitted by SparkPeople user RLGIRL20.
off most of the fat.
2. Add oil, onion, carrot, celery and garlic and saute‚ for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour. Add 1-2 cups of extra water
4. About 50 minutes into simmer time, 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 5-10 minutes and
serve.
Number of Servings: 15.5
Recipe submitted by SparkPeople user RLGIRL20.