Friday, December 27, 2013

Olive Garden's Pasta e Fagoli


This recipe is a copy cat of Olive Garden's Pasta e Fagoli. It came from one of my cookbooks that is all copy cat recipes from well known restaurants. Be sure to check out Ruby Tuesday's Sonoran Chicken Pasta that also came from this cookbook.


This soup is delicious and filling and since it makes a lot it is perfect for feeding a crowd or having lots of leftovers. But when I say it makes a lot I am not kidding, it completely fills my stockpot to the absolute top. So while it is cooking be sure to keep an eye on it so it does not overflow your pot and make a mess.

Olive Garden's Pasta e Fagoli
Ingredients:
1 tablespoon olive oil
2 pounds ground turkey
1 1/2 cups onions, chopped
2 cups carrots, thinly sliced
2 cups celery, diced
2- 14 1/2 ounce cans no salt added diced tomatoes
1 can red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
2- 48 ounce boxes low sodium beef broth
1 tablespoon dried oregano
2 teaspoons pepper
1 1/2 teaspoons Tabasco sauce
3- 16 ounce jars spaghetti sauce
8 ounces shell pasta
2 tablespoons fresh parsley, chopped

Directions:
In a large stockpot add the olive oil and heat over medium-high heat. Add in the ground turkey and cook until it starts to brown. Add in the onions, carrots, celery, diced tomatoes and simmer for 10 minutes.

Add in the beans, beef broth, oregano, pepper, Tabasco sauce, spaghetti sauce, pasta and parsley. Simmer until the the celery and carrots are tender about 45 minutes.

Enjoy!!!

Serves: 16
Calories: 303
Total Fat: 7.9g
   Saturated: 2.9g
   Polyunsaturated: 0.1g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 63.8mg
Sodium: 427.4mg
Potassium: 106.4mg
Total Carbs: 29.6g
   Dietary Fiber: 5.6g
   Sugars: 7.7g
Protein: 23.3g
Vitamin A: 40.2%
Vitamin C: 17.9%
Calcium: 5.7%
Iron: 17.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from the cookbook America's Most Wanted Recipes Delicious Recipes From Your Family's Favorite Restaurants by Ron Douglas.

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