1/12 Photos of Olive Garden Pasta E Fagioli
Nancy Van Ess's Note:
This is a copycat version of the soup from the Olive Garden.
My Private Note
Units: US | Metric
- 3 teaspoons oil
- 2 lbs ground beef
- 14 ounces carrots, slivered
- 12 ounces onions, chopped
- 14 ounces celery, diced
- 48 ounces diced canned tomatoes
- 2 cups red kidney beans
- 2 cups white kidney beans
- 88 ounces beef stock
- 3 teaspoons oregano
- 2 1/2 teaspoons pepper
- 5 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces spaghetti sauce
- 8 ounces dry pasta shell macaroni
- 1Sauté beef in oil in large 10 quart pot until beef starts to brown.
- 2Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
- 3Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
- 4Simmer until celery and carrots are tender, about 45 minute.
- 5NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.
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Nutritional Facts for Olive Garden Pasta E Fagioli
Serving Size: 1 (778 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 506.2
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 6.5 g
- Cholesterol 80.3 mg
- Sodium 1709.3 mg
- Total Carbohydrate 52.8 g
- Dietary Fiber 11.1 g
- Sugars 14.8 g
- Protein 31.6 g