Pasta e Fagioli Soup (Olive Garden Copycat Recipe)
Pasta e Fagioli Soup (Olive Garden Copycat
Recipe)
Pasta e Fagioli is one of my
favorite soups! It’s on heavy rotation at my house (especially during those
colder months) because we all love it so much! It has incredible flavor and
it’s jam packed with goodness making it a soup that’s fit to be the main dish.
Pasta e Fagioli Soup
Ingredients :
·
2 Tbsp olive oil, divided
·
1 lb lean ground beef
·
1 1/2 cups chopped yellow onion
·
1 cup diced carrots (about 2 medium)
·
1 cup diced celery (about 3 stalks)
·
3 cloves garlic, minced (1 Tbsp)
·
3 (8 oz) cans tomato sauce
·
2 14.5 oz cans low-sodium chicken broth
·
1/2 cup water, then more as desired
·
1 (15 oz) can diced tomatoes
·
2 tsp granulated sugar
·
1 1/2 tsp dried basil
·
1 tsp dried oregano
·
3/4 tsp dried thyme
·
1/2 tsp dried marjoram
·
Salt and freshly ground black pepper
·
1 cup dry ditalini pasta
·
1 (15 oz) can dark red kidney beans, drained
and rinsed
·
1 (15 oz) can great northern beans, drained
and rinsed
·
Finely shredded Romano or Parmesan cheese , for
serving
·
3 Tbsp minced fresh parsley
Instructions :
1. Heat
1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef
or sausage and cook, stirring occasionally until cooked through.
2. Drain
fat from beef then transfer beef to a plate, set aside. Heat remaining 1
Tbsp olive oil in same pot.
3. Add
onions, carrots, and celery and saute over medium-high heat until tender about
6 minutes, add garlic and saute 1 minute longer.
4. Add
chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano,
thyme, marjoram and cooked beef then season with salt and pepper to
taste.
5.
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6.
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7.
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