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Ingredientes
- 1 can (40 ounce) clamato juice
- 1 lb Lean grnd beef, (cooked)
- 1 can (26 ounce) pureed tomatoes
- 1 med Onion, (finely minced)
- 1 can (14 ounce) consomme
- 4 stalk celery, (minced)
- 1 can (14 ounce) water
- 4 x Carrots, (thinly sliced)
- 3 Tbsp. Chicken soup base Half a medium cabbage (shredded)
- 1 can (19 ounce) kidney beans
- 1 can (19 ounce) navy beans
- 1 tsp Oregano
- 1 tsp Basil
- 1/4 tsp Warm paprika
- 1/4 tsp Garlic pwdr
- 1 1/2 c. Corkscrew pasta, (cooked)
Direcciones
- Olive Garden Restaurant's PASTA FAJOLI SOUP (from Winnipeg Free Press
- 1. Bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour.
- 2. Saute/fry grnd beef till browned thoroughly and set aside.
- 3. Saute/fry vegetables (onion, celery, carrots and cabbage) till soft. Add in to soup and simmer for another half an hour.
- 4. Add in kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 min.
- This makes a great meal accompanied by bread or possibly buns of your choice and a green salad.
- NOTE: I omitted the beans (my family doesn't like them) and the cabbage
- (didn't have any in the fridge) and the soup was still an overwhelming success without them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 6 servings | |
| Calories 401 | |
| Calories from Fat 115 | 29% |
| Total Fat 12.75g | 16% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.71g | |
| Cholesterol 51mg | 17% |
| Sodium 1123mg | 47% |
| Potassium 1065mg | 30% |
| Total Carbs 43.15g | 12% |
| Dietary Fiber 12.8g | 43% |
| Sugars 5.81g | 4% |
| Protein 28.89g | 46% |
