Olive garden pasta e fagioli
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
1 pound
olive oil
1 tsp
onion
3 cups
carrots
4
celery ribs
4
whole garlic clove
2
canned tomatoes
28 oz
canned red kidney beans
16 oz
canned great northern beans
16 oz
lower sodium beef broth
10 oz
pasta sauce
24 oz
courgettes
1
italian seasoning
2 Tbsps
black pepper
2 tsps
whole wheat penne pasta
6 ounces
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:
Carbs
29 g
Fat
9 g
Protein
21 g
Share recipe:
Mommie cooks salsa verde
45 min
146 Calories
6 serving
