Healthier Olive Garden Pasta E Fagioli Soup Food

OLIVE GARDEN PASTA E FAGIOLI SOUP

Steps:

• Brown ground beef in large skillet. Drain fat.
• Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.
• Serve in bowls topped with parmesan cheese and parsley if desired. Also, we love to serve this soup with crusty bread, breadsticks, or cornbread.

OLIVE GARDEN PASTA E FAGIOLI

Steps:

• 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 9 quarts! Just cut the recipe down for smaller batches.

OLIVE GARDEN PASTA E FAGIOLI SOUP IN A CROCK POT (COPYCAT)

Steps:

• Brown beef in a skillet.
• Drain fat from beef and add to crock pot with everything except pasta.
• Cook on low 7-8 hours or high 4-5 hours.
• During last 30 min on high or 1 hour on low, add pasta.

HEALTHIER OLIVE GARDEN PASTA E FAGIOLI SOUP

Steps:

• Brown the ground turkey in a large saucepan or pot over medium heat. Strain the fat.
• Add onion, carrot, celery and garlic and sauté for 10 minutes.
• Add remaining ingredients, except pasta, and simmer for 1 hour.
• About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
• Add the pasta to the large pot of soup.
• Simmer for 5-10 minutes and serve.
• ***I sometimes cook the noodles and leave out of the soup-this way, the guests can add as many as they would like and it freezes better without the noodles in it!

OLIVE GARDEN PASTA E FAGIOLI

Steps:

• Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
• Add onion, carrot, celery and garlic and saute for 10 minutes.
• Add remaining ingredients, except pasta, and simmer for 1 hour.
• About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water, over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
• Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

VEGETARIAN PASTA E FAGIOLI SOUP

Steps:

• Sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes.
• Add everything else except pasta, and simmer on low for one hour.
• Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving.
• Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. In the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!
• Note the second: This recipe freezes beautifully. If you'd rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans.
• Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.