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!

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Name: Olive Garden's Pasta E Fagioli
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound Ground beef; 1 small Onion diced 1 cup; 1 large Carrot julienned 1 cup; 3 stalks Celery chopped 1 cup; 2 cloves Garlic; 2 14.5-oz cans Diced tomatoes; 1 15-oz can Red kidney beans with liquid; 1 15-oz can Great northern beans with liquid; 1 15-oz can Tomato sauce; 1 12-oz can V-8 juice; 1 tablespoon White vinegar; 1 1/2 teaspoons Salt; 1 teaspoon Oregano; 1 teaspoon Basil; 1/2 teaspoon Freshly-ground black pepper; 1/2 teaspoon Thyme; 1/2 pound Ditali pasta (1/2 package)

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INGREDIENTS

1 pound Ground beef
1 small Onion ; diced 1 cup
1 large Carrot ; julienned 1 cup
3 stalks Celery ; chopped 1 cup
2 cloves Garlic
2 14.5-oz cans Diced tomatoes
1 15-oz can Red kidney beans ; with liquid
1 15-oz can Great northern beans ; with liquid
1 15-oz can Tomato sauce
1 12-oz can V-8 juice
1 tablespoon White vinegar
1 1/2 teaspoons Salt
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Freshly-ground black pepper
1/2 teaspoon Thyme
1/2 pound Ditali pasta ; (1/2 package)

Servings

INSTRUCTIONS

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 - joecomiskey@netzero.net"

NOTES

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Olive Garden's Pasta E Fagioli

1 pound Ground beef
1 small Onion diced 1 cup
1 large Carrot julienned 1 cup
3 stalks Celery chopped 1 cup
2 cloves Garlic
2 14.5-oz cans Diced tomatoes
1 15-oz can Red kidney beans with liquid
1 15-oz can Great northern beans with liquid
1 15-oz can Tomato sauce
1 12-oz can V-8 juice
1 tablespoon White vinegar
1 1/2 teaspoons Salt
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Freshly-ground black pepper
1/2 teaspoon Thyme
1/2 pound Ditali pasta (1/2 package)

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  -  joecomiskey@netzero.net"

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Nutrition

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Serving Size: 1 Serving (424g)
Recipe Makes: 8 Servings

Calories: 297
Calories from Fat: 36 (12%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 44.5mg		14 %
Sodium 424.4mg		15 %
Potassium 1201mg		32 %
Total Carbohydrate 42.1g		12 %
	Dietary Fiber 9.4g	37 %
	Sugars, other 32.8g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 297

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Simple Tossed Salad Aka Garden Salad

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— stevemur

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REVIEWS

S0NRISA4

A+ for flavor and ease of assembly. (I have not tried this soup at Olive Garden, but was curious.) We used sweet Italian sausage in place of the ground beef and the result was delicious. (Do be careful that the pasta does not absorb all the broth—cook it and add it to the soup at the very end). Will definitely make again.

karenhainesl3x4

Ugh... the pasta soaked up all my beautiful beefy broth when my back was turned.... next time pasta will be served on the side, my husbands idea! So good before that, but I still have half of the soup without the pasta in the freezer...'til next time. : )

karenhainesl3x4

-doubled it but - eliminated the tomato sauce -doubled the garlic -added 4 TBS olive oil (beef very lean) -browned the beef very well to get all the beefy flavor from the brown bits into the broth -cooked the pasta separately, salted the water, al dente -pureed 4 cups of the soup, put it back in the pot -added a full 46oz bottle of V8, -plus 8 oz of the salty pasta water ( a little trick of Lydia Bastianich) -added the pasta -served it with cheesy garlic bread... Yum...beefy not too acidic -put half in the freezer

Valerie411

Very simple to make. Next time I think I'll try sausage and add spinach

triciagarman

My family loved this! I make double batches and freeze some of it for later.

sfoust822

Really good! Family loves it

10y

Saintsgirl72

OMG this was so good! I used a large can of tomato juice in place of the small can of V8. It helped the recipe to be more like a soup and less like thick chili. This will be my "go-to" for Football Sundays! I also made a vegetarian version for my nephew using veggie meatballs in place of the beef. Both were awesome!

10y

Tiamo68

Just the best ever tasted!

10y

Jackiechan042003

Very delicious! On the thicker side, almost like an italian based chili...so next time I might add some broth or some water in the last 20 minutes it has before its done. And I also sprinkled some mozzarella cheese on top :)

10y

nicolegory

My son loved it! I may have added a little too much red pepper.

10y

Olive Garden's Pasta E Fagioli

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

What to make this weekend

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pasta fagioli

Pasta Fagioli

Pasta Fagioli

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REVIEWS