Olive Garden Restaurants PASTA FAJOLI SOUP (from Winnipeg Free Press Recipe Column) 1. Bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour. 2. Saute ground beef until browned thoroughly and set aside. 3. Saute vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour. 4. Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes. This makes a great meal accompanied by bread or buns of your choice and a green salad. NOTE: I omitted the beans (my family doesnt like them) and the cabbage (didnt have any in the fridge) and the soup was still an overwhelming success without them. Shared by: Susan Bewick, Mar/95. >From the recipe files of Carole Walberg Posted to Bakery-Shoppe Digest by Mary
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|Serving Size: 1 Serving (910g)|
|Recipe Makes: 6|
|Calories from Fat: 100 (12%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 69.8mg||21 %|
|Sodium 2128.5mg||73 %|
|Potassium 2725.1mg||72 %|
|Total Carbohydrate 134.7g||40 %|
|Dietary Fiber 35g||140 %|
|Sugars, other 99.8g|
|Protein 49g||70 %|
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Calories per serving: 817
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