pasta e fagioli, olive garden

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 555.2
  • Total Fat: 23.4 g
  • Cholesterol: 75.6 mg
  • Sodium: 1,193.2 mg
  • Total Carbs: 54.7 g
  • Dietary Fiber: 11.3 g
  • Protein: 30.9 g

View full nutritional breakdown of pasta e fagioli, olive garden calories by ingredient
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Number of Servings: 10

Ingredients

    2 lb ground beef
    1 T olive oil
    1 1/12 cup onions, chopped
    2 cup sliced carrots
    2 cup celery diced
    1can 28 oz diced tomatoes
    2 cups red kidney beans
    2 cups white kidney beans
    two 48 ounce beef broth
    1 T dried oregano
    2 t pepper
    11/2 t tabasco sauce
    3-16 ounce jars spaghetti sauce
    8 ounce shell pasta
    1 T plus 2 t chopped fresh parsley

Directions

saute beef in oil, till browns, add onions, carrots, celery and tomaroes and simmer for 10 min,
Drain and rinse beans and add to pot, add beef broth, oregano, pepper, Tabasco sause anspaghetti sauce and pasta. add chopped parsley and simmer untill carrots are tender, about 45 min. serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user WEZIER.

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