Olive Garden is one of our favorite restaurants!
One of the first questions they ask when you start your order is “Soup or Salad?”
The Pasta e Fagioli soup is one we order over and over — it is so good!
We enjoy it so much we decided to make it at home.
We borrowed this “copycat” recipe from the Food.com website. Hope you enjoy it too!
Pasta e Fagioli
Prep Time: 15 Min
Cook Time: 45 Min
Ready In: 1 Hr
Servings: 10
Ingredients:
- 3 teaspoons oil
- 2 lbs ground beef
- 14 ounces carrots, slivered
- 12 ounces onions, chopped
- 14 ounces celery, diced
- 48 ounces diced canned tomatoes
- 2 cups red kidney beans
- 2 cups white kidney beans
- 88 ounces beef stock
- 3 teaspoons oregano
- 2 1/2 teaspoons pepper
- 5 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces spaghetti sauce
- 8 ounces dry pasta shell macaroni
Directions:
- Sauté beef in oil in a large 10-quart pot until beef starts to brown.
- Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
- 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 minutes.
