Olive garden pasta e fagioli

Name: Olive garden pasta e fagioli
Total time: 45 min
Yield: 20 servings
Ingredients: 453.59 g lean ground turkey; 1 tsp olive oil; 480 g onion; 4 carrots; 4 celery ribs; 2 whole garlic clove; 793.79 g canned tomatoes; 453.59 g canned red kidney beans; 453.59 g canned great northern beans; 283.5 g lower sodium beef broth; 680.39 g pasta sauce; 1 courgettes; 2 Tbsps italian seasoning; 2 tsps black pepper; 170.1 g whole wheat penne pasta; 20 servings grated parmesan cheese

This Mediterranean-inspired Olive Garden Pasta Fagioli recipe serves 20 and is packed with 21g of protein, 10g of fat, and 285 calories per serving. At $1.58 per serving, it covers 18% of your daily vitamins and minerals. Perfect for a main course, it takes 45 minutes to make and has a spoonacular score of 62%.

Ingredients

lean ground turkey

453.59 g

olive oil

1 tsp

onion

480 g

carrots

celery ribs

whole garlic clove

canned tomatoes

793.79 g

canned red kidney beans

453.59 g

canned great northern beans

453.59 g

lower sodium beef broth

283.5 g

pasta sauce

680.39 g

courgettes

italian seasoning

2 Tbsps

black pepper

2 tsps

whole wheat penne pasta

170.1 g

grated parmesan cheese

20 servings

Method

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
Makes 20 cups

Nutrition:

284 kcal

Carbs

29 g

Fat

9 g

Protein

21 g

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