Olive Garden's Copy Cat Pasta Fagioli
Heat 1 T. EVOO in large pot over medium high heat, crumble in ground beef and cook until cooked through.
Drain fat from beef then transfer beef to a plate and set aside. Heat remaining 1 T. EVOO in same pot.
Add onions, carrots, celery and sauté over medium high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with S&P.
Bring to a boil then reduce heat to medium low, cover with a lid and allow to simmer, stirring occasionally until veggies are soft, about 15-20 minutes.
Meanwhile, prepare ditalani pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup along with beans and thin with more broth and water if desired.
Allow to cook 1 minute longer. Serve warm with grated cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (738g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 430 | ||
Calories from Fat: 198 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 80.2mg | 25 % | |
Sodium 2353.4mg | 81 % | |
Potassium 1769.6mg | 47 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 18.2g | ||
Protein 35g | 50 % | |
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. |
Calories per serving: 430
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