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Olive Garden Pasta E Fagioli Soup Recipe
Budget Recipe
by Kathy Wilson
I absolutely LOVE Olive Garden’s pasta fagioli soup, but I can’t
afford to get over there as often as I would like. I came up with
this recipe that is an easy one to do at home, and it’s a cheap
meal idea as well. If you cut back on the pasta, it makes a great
soup for dieters. This pasta fagioli soup recipe is also packed
with fiber and healthy phytonutrients that help you fight
disease. Serve it with crusty bread, a simple salad with oil and
vinegar dressing, and an affordable red wine like a merlot,
shiraz or cabernet for an affordable meal idea that will have you
thinking you are at the best Italian restaurant in town!
1 pound lean ground beef
1-2 chopped onions
3 chopped carrots
3 chopped celery stalks
1 28 ounce can crushed tomatoes
1 28 ounce can spaghetti sauce
1 12 ounce can red kidney beans
1 12 ounce can white beans
48 ounces beef stock (I use Better than Bullion)
1 TBSP Oregano
1TSP Salt
2 TSP red pepper sauce
8-12 ounces of small past such as elbow
Brown ground beef in a large pot, add vegetables and saute 5
minutes more. Add all remaining ingredients except the pasta.
Simmer on the stove top for 45 minutes. Bring back to a low boil
and add the pasta, cook for 15 minutes more. Serve with
additional hot sauce if desired.
Slow cooker pasta fagioli soup directions: To cook in a slow
cooker, simply brown the meat and vegetables for the best flavor,
then add all ingredients except the past and cook on low 6-7
hours. Add pasta and cook one hour more.
The Budget Chef is your free resource where anyone can be a chef,
no matter what their budget! For hundreds of free budget recipes
visit them at
http://www.TheBudgetChef.com.
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