Pasta e Fagioli
Description
A hearty Olive Garden copycat pasta e fagioli — ground beef browned and seasoned, combined with onion, carrots, celery, diced tomatoes, red and white kidney beans, beef stock, spaghetti sauce, and pasta. Can be made stovetop or in a slow cooker. Serves 12–14 and improves the next day.
Ingredients
Instructions
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Brown ground beef in a large pot. Drain fat.
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Season meat with oregano, parsley, salt, and pepper.
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Sauté onion, carrots, and celery (add mushrooms and garlic if desired) in the same pot.
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Add diced tomatoes, kidney beans, beef stock, spaghetti sauce, and Tabasco.
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Bring to a boil, reduce heat, and simmer. Add pasta and cook until tender.
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Serve hot. Soup improves the next day as flavors develop.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 4g20%
- Cholesterol 45mg15%
- Sodium 620mg26%
- Total Carbohydrate 36g12%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe adapts easily to the slow cooker: add everything except pasta and cook on LOW 7–8 hours or HIGH 4–5 hours. Add pasta during the last hour on LOW or last 30 minutes on HIGH.
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