Olive Garden's Pasta Fagioli
recipe at a glance
5 stars - 3 reviews
ready in: 30-60 minutes
serves/makes: 1 gallon
2 teaspoons olive oil
1 pound ground beef
1 diced onion
2 cups diced carrots
2 cups diced celery
1 cup hot water
1/2 cup instant bouillon granules
2 teaspoons dried oregano
1 teaspoon black pepper
1 1/2 tablespoon fresh chopped parsley (more if desired)
1 teaspoon hot sauce (like Tabasco)
6 cups chunky pasta sauce
1 can (15 ounce size) red kidney beans, drained and rinsed
1 can (15 ounce size) white kidney beans, drained and rinsed
2 cups cooked pasta (macaroni or small shells)
Heat oil in stockpot over medium-high heat. Add beef and saute, stirring to break up, 5 minutes or until beef loses its pink color. Add onion, carrots and celery; simmer 10 minutes. Place hot water in small bowl and add bouillon granules to dissolve.
Stir bouillon mixture, oregano, black pepper, parsley, pepper sauce and pasta sauce into stockpot. Simmer 10 minutes. Add 1 quart water or enough to reach desired consistency; stir and simmer about 30 minutes. Stir in beans. Stir in pasta just before serving.
I have made this recipe many times and it is very good; however, I have changed a few things. First, I thought the 1/2 cup of bouillon granules sounded too much and so I just take one Knorr beef bouillon cube and put in into 2 cups of boiling water and use that instead. Second, I use one large can of crushed canned tomatoes with 4 cups of chunky pasta sauce. It worked out very well.
245 calories, 9 grams fat, 28 grams carbohydrates, 14 grams protein per cupRecipe ID:
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