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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (456g) Recipe makes 6 servings |
||
| Calories 416 | ||
| Calories from Fat 139 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.5g | 23% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 6.2g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.7g | ||
| Cholesterol 51mg | 17% | |
| Sodium 1301mg | 54% | |
| Potassium 1153mg | 32% | |
| Total Carbohydrate 44.9g | 14% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 16.2g | ||
| Protein 24.4g | 48% | |
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Quick Pasta E Fagioli - Olive Garden
By: Charmie777
Mar 3, 2006
I pared this recipe down from another one on here to suit a faster preparation. This is still wonderful!!! And of course, even better the next day! Any small shape pasta will work - I like the small shells.
SERVES 6
Ingredients
- 1 lb ground beef
- 1/2 onion, chopped
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can white kidney beans, drained (or any bean)
- 2 cups beef stock (or more as needed)
- 1 1/2 teaspoons oregano
- 1 teaspoon pepper
- 2 teaspoons parsley
- 1 dash Tabasco sauce (optional)
- 1 (26 ounce) jar spaghetti sauce (or larger)
- 4 ounces small shape pasta, cooked and drained
Directions
1
Brown ground beef in large pot.2
Drain any grease.3
Add remaining ingredients except pasta and bring to a boil.4
Turn heat down to low and simmer for 20 minutes (or more as desired).5
Adjust amount of liquid by adding additional beef broth if needed.6
Add salt and pepper to taste.7
Add cooked pasta and heat through.8
Serve with parmesan cheese.
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- Course > Soups
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Shells
- Main Ingredient > Beans
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Shari2
On Jan 26, 2008
This is another quick and easy recipe to make. I omitted the tabascco sauce as the only diced tomatoes I had were Rotel's with jalapeno's in them. It tasted so good expecially in this cold weather. I made this for my breakfast and will eat it all week long for lunches or snacks. Thanks Charmie for posting.
From: Stir crazy
On Dec 14, 2007
I omitted the Tabasco sauce (the version I had at Olive Garden was a bit too 'hot' and I really didn't enjoy the taste at all). I threw in some leftover spaghetti sauce made with ground beef, added some dried basil and celery flakes. Had a refill every time I've heated up a bowl for a quick meal. Will definitely make again.
From: NcMysteryShopper
On Sep 29, 2006
This soup is WONDERFUL! I made this for DH2B's lunch on our first cold Fall day. I am not a fan of tomato based soups but I LOVED this soup. There is so much going on with flavor and it really blends well. I have never had Fagiole at Olive Garden so I cannot compare it to its namesake, but I can say that there is nothing boring or plain about this soup! I could not find White Kidney beans so I used light red kidney beans. This is a wonderful hearty soup that is perfect for the lunch thermos on cold days. I will make this often this winter! Thanks Charmie!
From: Meri Beth
On Dec 24, 2006
LOVED this recipe. Really hearty soup. The many textures makes this a quick treat. I now make this at least once a week. I ADORE it. Even started adding my own touches to it like some bacon for extra flavor and different variances of spagetti sauce. Thanks for posting this fab recipe!
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