Olive Garden Pasta E Fagioli Recipe
Recipe By Tried And Tasty
Things i'm loving lately? 1. this amazing group of foodholidaybloggers that celebrate random food holidays with me. scroll beneath my recipe to see their creations to celebrate national soup day. seriously stunning and mouth watering 2. warm soup to keep me from freezing me arse off because hello it's been ridiculously frigid in my neck of the woods. punxsutawney phil didn't see his shadow so he better darn be right in predicting an early spring. i'm ready. 3. copycat recipes. they're my fav. why? because you get to have your restaurant favorites right at home and you don't have to go.
4.9
15 Rating -
Rate
Non Vegdiet
1hr 10minstotal
20minsPrep
50minsCook
1hr 10m.total
20m.Prep
50m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Olive Garden Pasta E Fagioli Recipe
- 0.13 pound Lean ground turkey
- 0.06 tablespoon Extra virgin olive oil
- 0.13 matchstick cut carrots
- 0.13 diced celery approx. 3 stalks
- 0.09 chopped yellow onion
- 0.13 Large clove garlic finely minced
- 1.88 ounce 2 cans tomato sauce
- 1/2 beef or vegetable broth
- 0.06 water
- 1.88 ounce 1 can petite diced tomatoes, undrained
- 0.13 tablespoon Granulated sugar
- 0.19 teaspoon Dried basil
- 0.13 teaspoon Dried oregano
- 0.09 teaspoon Dried thyme
- 0.06 teaspoon Dried marjoram
- As required Salt and freshly ground black pepper to taste
- 0.13 ditalini pasta uncooked
- 1.88 ounce 1 . can dark red kidney beans, rinsed and drained
- 1.88 ounce 1 . can great northern beans, rinsed and drained
- As required Parmesan cheese for garnish
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tried And Tasty