Are the soup, salad, and breadsticks at Olive Garden your absolute favorites?
Unlimited servings of mouthwatering soup, soft breadsticks, and mouthwatering, fresh salad?
Pasta Fagioli has always been my go-to favorite soup to order, so anytime I have a soup hankering and I can’t get to the restaurant chain, I like to have a copycat Pasta Fagioli recipe in my back pocket!
| Author | Silvia lemon |
| Preparation Time | 10 minutes |
| Cooking Duration | 25 minutes |
| Total Time | 35 minutes |
| Calories | 350 |
| Protein | 17g |
| Cuisine | American |
| Diet | Veg |
| Category | Breakfast |
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 carrots, peeled & diced
- 1 cup ditalini pasta
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 15 oz. can of kidney beans, drained
- 1 15 oz. can of white beans, drained
- 2 15 oz. can of tomato sauce
- 1 15 oz. can of diced tomatoes
- 3 cups chicken broth
- 1 tsp dried thyme leaves
- Salt & pepper, to taste
- Finely chopped parsley, optional
- Grated parmesan, optional
(Make another Recipe – Healthy Veg Tofu Scramble Recipe, Quick Make and Eat for Breakfast)
How to Make the Veg Tofu Scramble
Over medium heat, preheat a sizable stockpot or dutch oven.
Add the ground beef, onion, minced garlic, carrots, and celery, and season with salt and pepper. Cook for about 5 minutes, or until the meat is no longer pink. Grease should be drained into a can.
Add the oregano, thyme leaves, chicken broth, kidney beans, white beans, tomato sauce, and diced tomatoes to the pot. To blend, stir.
Add the pasta when the liquid begins to boil.
Once the heat is reduced, cook the pasta for 10 minutes, or until al dente.
If preferred, garnish the dish with grated parmesan and chopped parsley.
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