PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)
Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food.
Provided by Natalya Drozhzhin
Categories Soup
Time 50m
Number Of Ingredients 16
Steps:
- On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
- Remove cooked beef from the pot. Drain of excess fat and set aside.
- In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
- Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
- Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
- Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
- Serve right away with a sprinkle of basil or parmesan cheese.
Nutrition Facts : Calories 204.7 kcal, Carbohydrate 26.01 g, Protein 17.33 g, Fat 4.1 g, SaturatedFat 1.27 g, Cholesterol 23.44 mg, Sodium 487.45 mg, Fiber 6.81 g, Sugar 3.6 g, ServingSize 1 serving
PASTA E FAGIOLI SOUP
A classic Italian soup, Pasta e Fagioli is a satisfying dish that will warm your body and your soul! Pasta, beans, pancetta and veggies are embraced by a flavorful tomato broth, making this soup a meal in itself.
Provided by Olivia Mesquita
Categories Soups and Stews
Time 1h35m
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed pot or Dutch Oven, combine the beans, bay leaves and 2 quarts (8 cups) of water. Bring to a boil, over medium high heat, then lower the heat to a simmer and cook until the beans are tender, about 1 hour.
- Using a colander set over a bowl, drain the beans, collecting the broth into the bowl. Add chicken stock to complete 6 cups of liquid. Reserve the broth and the beans.
- Wipe down the pot and bring it back to the stove, over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
- Add the onion, leek, carrot and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
- Stir in the thyme leaves and cook for about a minute.
- Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
- Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
- In the meantime, cook the pasta separately, according to package instructions.
- Add reserved beans and cooked pasta to the soup.
- Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
- Stir in the sliced basil, reserving some for garnishing.
- Garnish with basil and fresh thyme. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 447 kcal, Carbohydrate 57 g, Protein 24 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 789 mg, Fiber 17 g, Sugar 3 g, UnsaturatedFat 7 g
NANA'S PASTA E FAGIOLI
Steps:
- On medium heat, cook ground beef and onion in olive oil. Add minced garlic, diced carrot and celery, salt and pepper. Cook about 5 minutes.
- Next add tomato sauce, broth, and water. Stir in seasoning mix and oregano. Cook for about 10 minutes. Add canned beans and return to a boil. Stir in ditalini, reduce heat to simmer and cook until pasta is done.
- Top each bowl with grated cheese when serving. You may need to add more water to this as the pasta seems to soak up the liquid.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NANA'S PASTA FAGIOLE SOUP
Mom knew how to make soup! This recipe is warm, delicious and full of flavor. I love the tip on having the pasta on the side so it doesn't get soggy. The seasoning amount in the dish is just perfect - the tomato base, Italian seasoning and the pepper flakes for a kick.
Provided by Matthew Peterson
Categories Beef Soups
Time 2h
Number Of Ingredients 18
Steps:
- 1. Brown beef in frying pan with house seasoning. (salt, pepper & garlic powder)
- 2. In a large stock pot, add all other ingredients. Bring to a boil and reduce to a simmer until the veggies are tender and onions translucent, at least 30 minutes.
- 3. While soup is simmering boil pasta in salted water until al dente. When finished set aside to cool. you can chill in refrigerator if needed.
- 4. Ladle soup into large bowls and add as much pasta as you like. *** Always keep pasta separate until serving. If you put it in the soup when you cook it the noodles will get soggy and gross.***
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