Tuesday, June 29, 2010
I am a huge soup eater and could eat it year round. One of my all time favorites when we go out is the Pasta E. Fagioli from Olive Garden. I have found a recipe that is as close as it gets. And the best part is, most of the ingredients are already in my pantry. If you like Pasta E. Fagioli, give this recipe a try.
The ingredients below are for 3 quarts of soup. If you are like me and like to make a lot for freezing, I have included the link to the recipe at cdkitchen so you can change the serving size to prepare the amount that is just right for you and your family.
1 teaspoon Oil
2/3 pound Ground beef
4 ounces Onion; chopped
4 2/3 ounces Carrots; slivered
4 2/3 ounces Celery; diced
16 ounces Tomatoes; canned, diced
2/3 cup cooked Red Kidney beans
2/3 cup cooked White kidney beans
29 1/3 ounces Beef stock
1 teaspoon Oregano
1 teaspoon Pepper
1 2/3 teaspoon Parsley; (fresh chopped)
1/2 teaspoon Tabasco sauce
16 ounces Spaghetti sauce
2 2/3 ounces dry pasta Shell macaroni; or other pasta
Preparation: Sauté beef in oil in large pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, 30 to 45 minutes
cdkitchen.com - Olive Garden Pasta E Fagioli Recipe
Pasta E. Fagioli
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