Olive Garden Pasta e Fajioli Soup
Olive Garden Pasta E Fajioli Soup
Ingredients
| White beans | 1 Cup (16 tbs) | |
| Kidney beans | 1 Cup (16 tbs) | |
| Marinara sauce | 48 Ounce | |
| Diced tomatoes | 28 Ounce | |
| Low sodium beef stock | 32 Ounce | |
| Chopped onions | 1 Cup (16 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Chopped carrot | 1 Cup (16 tbs) | |
| Tobasco sauce | 1 Tablespoon | |
| Ground black pepper | 1 Teaspoon | |
| Oregano powder | 1 Teaspoon | |
| Parsley flakes | 2 Teaspoon | |
| Penne pasta | 2 Cup (32 tbs) , uncooked | |
| Butter | 2 Tablespoon | |
| Ground meat | 1 Cup (16 tbs) |
Directions
MAKING
1. Heat a stock pot and drop the butter in it.
2. Add the onions, celery and carrots and give it a stir.
3. Drop the meat and stir it in.
4. Add the beans and further give it all a good stir.
5. Pour in the marinara sauce.
6. Next goes in the diced tomatoes. Stir well to incorporate everything together.
7. Add the tobacco sauce, black pepper, oregano powder and parsley flakes. Mix them in.
8. Pour the beef stock in the pot.
9. Add the pasta and let it boil for 35- 45 minutes or until the pasta is cooked through.
SERVING
10. Pour ladleful’s of soup in bowls and serve with freshly baked bread.
Recipe Summary
Nutrition Facts
Serving size
Calories 602Calories from Fat 104
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 456 mg19%
Total Carbohydrates 93 g31%
Dietary Fiber 17 g68%
Sugars 13 g
Protein 32 g64%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
