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Hearty Pasta e Fagioli
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Description
This recipe is a twist on the Pasta e Fagioli soup you may have had at Olive Garden. The twist is adding less liquid to make it more hearty and less soupy.
Ingredients
- 1 teaspoon Oil
- 1 pound Ground Beef
- 2 whole Large Carrots, Thinly Sliced
- 1 whole Small Onion, Diced
- 2 stalks Celery, Sliced
- 2 cans (14.5 Oz. Can) Diced Tomatoes, Undrained
- 1 can (16 Oz. Can) Pinto Beans, Drained And Rinsed
- 1 can (16 Oz. Can) Great Northern Beans, Drained And Rinsed
- 4 cups Broth, Vegetable Or Beef
- 1-½ teaspoon Italian Seasoning
- 1 teaspoon Pepper
- 2-½ Tablespoons Fresh Parsley, Chopped
- 1 teaspoon Frank's Sauce
- 1 jar (24 Oz. Jar) Spaghetti Sauce
- 8 ounces, weight Dry Pasta, Ditalini Or Shell
Preparation
Heat oil in a large pot. Add beef and cook until browned. Add carrots, onion, celery and tomatoes and cook for about 10 minutes. Add remaining ingredients to the pot (beans, broth, Italian herbs, pepper, parsley, Frank’s sauce, spaghetti sauce and noodles).
Simmer for about 45 minutes until pasta is cooked, carrots and celery are tender and most of the liquid is absorbed.
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2 Comments
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jcounseller on 1.12.2011
This is delicious! I’ve made it twice and my husband and all 3 kids LOVE it!!
Lark (SparkyLarky) on 1.4.2011
This is MY favorite soup at the Olive Garden.
So I can’t wait to make this.
Thanks for sharing it!