Olive Garden's Pasta E Fagioli
I have made this recipe several times and it is very good and very close to what you get at the Olive Garden. I cooked it in the pressure cooker this time, but have also cooked it on top of the stove. It makes a LOT!
"My family and friend absolutly love this soup. I add almost 2x the amount of herbs and garlic and also add in Herbs de'Province and dried chili peppers for a little heat. I also brown my extra lean ground beef in a tblsp of olive oil. For less sodium I use all no salt added tomatoes and beans. As for the pasta I don't add it directly to the soup as if you have leftovers it thickens the soup too much. Instead, I spoon soup over the pasta as I serve it, This way you can save the left over pasta and soup for the next day. Should it thicken I simply add no salt added beef stock."- mlgray
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|1 poundGround beef|
|1 smallOnion; diced 1 cup|
|1 largeCarrot; julienned 1 cup|
|3 stalksCelery; chopped 1 cup|
|2 14.5-oz cansDiced tomatoes|
|1 15-oz canRed kidney beans; with liquid|
|1 15-oz canGreat northern beans; with liquid|
|1 15-oz canTomato sauce|
|1 12-oz canV-8 juice|
|1 tablespoonWhite vinegar|
|1 1/2 teaspoonsSalt|
|1/2 teaspoonFreshly-ground black pepper|
|1/2 poundDitali pasta; (1/2 package)|
Olive Garden's Pasta E Fagioli Preparation
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saut for 10 minutes. Add remaining ingredients (except pasta), and simmer for 1 hour.
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.
Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve.
This recipe yields 8 servings.
Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"
(Formatted for MC5): "08-20-1999 by Joe Comiskey - email@example.com"
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