Olive Garden pasta e fagioli clone
Prep time: 15 minutes; Cook time: 1 hour, 20 minutes; Serves 8
Michael Arn of Glendora loves the food served at Olive Garden restaurant, especially their pasta fagioli soup.
The recipe for this popular dish has been requested many times before. In the past, Dorothy Peek of Citrus Heights shared the recipe saying that she makes this soup often and that it tastes just like Olive Garden’s version. Patsy Kirk of San Saba, Texas, also shared this recipe. The recipe comes from “Top Secret Recipes” by Todd Wilbur.
I made this soup; it is easy to prepare and delicious. I would suggest, if you have leftovers, to use V-8 juice to thin instead of water to prevent diluting the rich flavor. Also, I kept the cooked pasta separate instead of adding it to the soup at the end. I just put a large spoonful of the pasta in the individual bowls and scooped the soup on top of the pasta. Finally, I topped each bowl of soup with freshly grated Parmesan cheese.
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
Two 14.5-ounce cans diced tomatoes
One 15-ounce can red kidney beans, with liquid
One 15-ounce can Great Northern beans, with liquid
One 15-ounce tomato sauce
One 12-ounce can V-8 juice
1 tablespoon white vinegar
11/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 pound ditali pasta (short little tubes)
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 sauté for 10 minutes. Add remaining ingredients except pasta, and simmer for 1 hour.
About 50 minutes into the simmering, cook the pasta in 11/2 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 to 10 minutes more and serve.
Per serving: 382 cal.; 24 g pro.; 55 g carb.; 7 g fat (3 sat., 3 monounsat., 1 polyunsat.); 34 mg chol.; 1,199 mg sod.; 10 g fiber; 10 g sugar; 16 percent calories from fat.