Make Olive Garden’s Delicious Pasta Fagioli at Home

By Deak

Ingredients

• 1 pound lean ground beef or ground turkey
• 1 teaspoon olive oil
• 3 cups onions, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 2 garlic cloves, minced
• 1 (28oz) can tomatoes, diced
• 1 (16 oz) can red kidney beans, rinsed and drained
• 1 (16 oz) can white kidney beans, rinsed and drained
• 1 (16 oz) can great northern beans, rinsed and drained
• 3 (10oz) cans reduced-sodium beef broth
• 1 (24 oz) jar spaghetti, marinara, or pasta sauce, we used Prego’s Heart Smart pasta sauce
• 1/2 cup water
• 1 zucchini, chopped
• 2 tablespoons Italian seasoning blend, we used Spice of Life’s, see shopping tip
• 2 teaspoons fresh ground pepper or to taste
• 6 ounces whole wheat penne pasta
• Grated Parmesan cheese to top each bowl with, optional

Details

Servings 20
Preparation time 15mins
Cooking time 75mins
Adapted from m.cookeatshare.com

Preparation

Step 1

Brown beef in a large soup pot. Drain in a colander in sink.

In the same pot, heat the olive oil. Add the onions, carrots, celery, and garlic and cook for 2 minutes. Stir often.

Add the drained beef back to the pot. Stir in the canned tomatoes, beans, beef broth, spaghetti sauce, zucchini, water, Italian seasonings and pepper.

Bring soup up to a boil. Turn heat to a simmer, cover and let cook for 50 minutes.

Add pasta to the soup. Cover and cook for about 10 minutes longer until pasta is ready.

Ladle soup into a small bowl or cup. Top with grated Parmesan cheese, if desired