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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (424g) Recipe makes 12 servings The following items or measurements are not included below: 16 ounces red kidney beans 2 teaspoons pepper |
||
| Calories 401 | ||
| Calories from Fat 123 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.7g | 21% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.7g | ||
| Cholesterol 51mg | 17% | |
| Sodium 944mg | 39% | |
| Potassium 1159mg | 33% | |
| Total Carbohydrate 45.4g | 15% | |
| Dietary Fiber 8.0g | 31% | |
| Sugars 11.9g | ||
| Protein 25.0g | 49% | |
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Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)
SERVES 12 -14
Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks celery, chopped
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 (16 ounce) can red kidney beans, drained
- 1 (16 ounce) can white kidney beans, drained
- 3 (10 ounce) cans beef stock
- 3 teaspoons oregano
- 2 teaspoons pepper
- 5 teaspoons parsley
- 1 teaspoon Tabasco sauce (optional)
- 1 (20 ounce) jar spaghetti sauce
- 8 ounces pasta
Directions
1
Brown beef in a skillet.2
Drain fat from beef and add to crock pot with everything except pasta.3
Cook on low 7-8 hours or high 4-5 hours.4
During last 30 min on high or 1 hour on low, add pasta.
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Davie Crockett's Ground Beef Wrap-Ups
Browse similar recipes by category
- Course > Soups
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Beans
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Novelty > Copycat
- Occasion > Everyday
Featured Reviews for This Recipe
From: 1 Kates Kitchen
On Jun 17, 2009
I loved this recipe!! I don't cook alot at least not from scratch but I loved this soup at Olive Garden so much that I had to try. And I have a picky husband and a very very picky grandchild that I feed. They both loved this soup. I fixed breadsticks with it and it was wonderful. But be careful, as it does fix alot of soup. I will definately fix this again and again.
From: The Happy Housewife
On Jun 1, 2009
With all the rave reviews I was so excited to try this out but sadly came away disappointed. First, it needed salt. Secondly, the veggies were still not cooked and the pasta didn't seem right. Maybe if this was made on the stovetop it would've been better, I don't know. Even with that change I don't know that I would make this again.
From: TheDancingCook
On May 18, 2003
Very hearty meal, very satisfying meal! I cooked this on low, for about 7 1/2 hours on low and added the Ditalini pasta for 30 minutes, changed setting to high. Next time I would cook pasta on stove and add it to soup upon serving, because of thickening of broth. But the taste was wonderful! Great recipe and tastes just like the real thing!
From: * Pamela *
On Dec 14, 2003
Great! This is my husband's favourite at the Olive Garden! I did substitute 1 can crushed tomatoes instead of both cans diced tomatoes and I used v8 vegetable juice instead of the spaghetti sauce. Added cooked pasta just before serving. I served my homemade buns Homemade Buns shaped into breadsticks and brushed them with garlic butter for a real "Olive Garden" Meal!
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