Olive Garden Pasta Fajoli Soup

Ready in 1h

Try this Olive Garden Pasta Fajoli Soup recipe, or contribute your own.


4 Carrots; (thinly sliced)
3 tb Chicken soup base
1 26-oz can pureed tomatoes
1 19-oz can navy beans
1 ts Oregano
1/4 ts Hot paprika
1 lb Lean ground beef; (cooked)
1/2 medium cabbage; (shredded)
1 1/2 c Corkscrew pasta; (cooked)
1 40-oz can clamato juice
1 14-oz can water chestnuts
4 Stalks celery; (chopped)
1 14-oz can consomme
1 ts Basil
1/4 ts Garlic powder
1 19-oz can kidney beans
1 md Onion; (finely chopped)

Original recipe makes 6



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 on Apr 15, 1998

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Calories Per Serving: 817 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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