Thursday, October 18, 2012

Olive Garden Pasta E Fagioli

This is the first soup I ever had at the Olive Garden. You know how when you order an entree you get unlimited soup or salad and breadsticks? Well, I'm a sucker for their salad so I never order soup. But I did have the soup, salad and breadsticks for lunch one day and the waitress described Pasta E Fagioli as Italian Chili, so I decided to give it a try!

It was wonderful! Slightly spicy, packed with meat, vegetables and tons of flavor. With the ground beef and beans, it's certainly reminiscent of chili, but it's markedly Italian. We love this soup at our house, and it's great for a Fall evening. You can also freeze this. I would stop after the third step of adding everything to the pot (excluding the noodles). After you defrost and are ready to serve, add the pasta and simmer 45 minutes.

My apologies for the lack of pictures... We had this for dinner, then I took the rest of it to a Mama and Baby get together and it was gone before I had a chance to remember a picture. Sorry guys! Anyway, if you like this soup from the Olive Garden, or you are a chili fan I recommend trying this recipe, because you'll love it!


Olive Garden Pasta E Fagioli from cdkitchen.com

1 1/2 teaspoons oil
1 lb ground beef
7 ounces carrots, slivered
6 ounces onions, chopped
7 ounces celery, diced
24 ounces diced canned tomatoes
1 cup red kidney beans
1 cup white kidney beans
44 ounces beef stock
1 1/2 teaspoons oregano
1 1/4 teaspoons pepper
2 1/2 tablespoons fresh parsley, chopped
3/4 teaspoon Tabasco sauce
24 ounces spaghetti sauce
4 ounces dry pasta shell macaroni


Sauté beef in oil in large 10 quart pot until beef starts to brown.

Add onions, carrots, celery and tomatoes and simmer for about 10 minute.

Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .

Simmer until celery and carrots are tender, about 45 minute.

NOTES : Makes over a gallon of soup! Just cut the recipe down for smaller batches.



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