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Ingredientes
- Â Â version of
- Â Â Olive Garden
- Â Â Pasta e Fagioli
- 1 lb grnd beef
- 1 sm onion, diced (1 c.)
- 1 lrg carrot, julienned (1 c.)
- 3 stalk celery, minced (1 c.)
- 2 clv garlic, chopped
- 2 x 14.5-oz cans diced tomatoes
- 1 x 15-oz can red kidney beans (with liquid)
- 1 x 15-oz can great northern beans (with liquid)
- 1 x 15-oz can tomato sauce
- 1 x 12-oz can V-8 juice
- 1 Tbsp. white vinegar
- 1Â 1/2 tsp salt
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1/2 lb (1/2 pkg.) ditali pasta
Direcciones
- 1. Brown the grnd beef in a large saucepan or possibly pot over medium heat. Drain off most of the fat.
- 2. Add in onion, carrot, celery and garlic and saute/fry for 10 min.
- 3. Add in remaining ingredients, except pasta, and simmer for 1 hour.
- 4. About 50 min into simmer time, cook the pasta in 1 1/2 to 2 qts of boiling water over high heat. Cook for 10 min or possibly just till pasta is al dente, or possibly slightly tough. Drain.
- 5. Add in the pasta to the large pot of soup. Simmer for 5-10 min and serve.
- Serves 8
- Barb Gummert
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 96 | 27% |
| Total Fat 10.74g | 13% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1004mg | 42% |
| Potassium 1192mg | 34% |
| Total Carbs 41.83g | 11% |
| Dietary Fiber 13.6g | 45% |
| Sugars 6.06g | 4% |
| Protein 23.63g | 38% |
