Tuesday, April 14, 2009

Pasta e Fagioli (Olive Garden Soup)

1 lb ground beef
1 medium onion chopped
1 cup slivered or chopped carrots
1 cup diced celery
1 28 oz can diced tomatoes
1 15 oz can red kidney beans
1 15 oz can great northern beans
3 14 oz cans beef broth
½ tsp oregano
1 ¼ tsp pepper
2 ½ tsp fresh parsley (or 1 tsp dried)
¾ tsp tobassco (don’t leave this out)
26 oz spaghetti sauce (traditional flavored)
1 cup dried pasta shells

Sautee beef in oil. Don’t drain. Add onions, carrots, celery and tomatoes. Simmer 10 minutes and stir occasionally. Drain and rinse beans lightly then add to pot. Add beef broth, seasonings, spaghetti sauce and pasta. Let simmer for 45 minutes while stirring occasionally. This makes a BIG pot of soup. If you double it, you’ll need two big pots. Great with garlic bread!

For lower fat, I substitute ground turkey for beef. I also don’t cook it in oil. Instead I drain the turkey once cooked and add the diced tomatoes next so that the vegetables will have some liquid to cook in (instead of the oil).

2 comments:

Robin said...

I don't think I could put a recipe here because my cooking's kind of basic. But I love reading recipes. Trouble is, yours make my mouth water. Now I've got to go and have a snack.

Robin said...

Perhaps I should get my husband to look at this. He can barely boil an egg.