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Make Olive Garden’s Delicious Pasta Fagioli at Home

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You’ll love, love, love this rich, hearty, fiber packed soup!  It tastes very similar to the pasta e fagioli at Olive Garden.  It’s one of the lowest-fat items on the Olive Garden menu, with 2.5 of fat per serving.  My recipe actually contains more calories than theirs does because I’ve added more beans and veggies.  The skinny for 1 cup of soup, 156 calories, 2 grams fat, 6 grams of fiber and 4 Weight Watchers POINTS PLUS.  So flavorful, this recipe makes a TON of soup to stock your freezer with.  It’s great as a first course or make the serving size 1½ to 2 cups and it becomes a very filling main-course soup. You’ll want to add this satisfying dish to your soup repertoire.  It’s a keeper for sure!

Prep Time: 15 minutes
Cook Time: 1 hour


Ingredients

1 pound lean ground beef or ground turkey, see shopping tip

1 teaspoon olive oil

3 cups onions, chopped

4 carrots, chopped

4 celery stalks, chopped

2 garlic cloves, minced

1 (28oz) can tomatoes, diced

1 (16 oz) can red kidney beans, rinsed and drained

1 (16 oz) can white kidney beans, rinsed and drained

1 (16 oz) can great northern beans, rinsed and drained

3 (10oz) cans reduced-sodium beef broth

1 (24 oz) jar marinara or pasta sauce, I used Prego’s Heart Smart pasta sauce

½ cup water

1 zucchini, chopped

2 tablespoons Italian seasoning

Fresh ground pepper, to taste

6 ounces whole wheat penne pasta

Grated Parmesan cheese to top each bowl with, optional


Instructions

1. Brown beef in a large nonstick soup pot. Drain in a colander in sink.

2. In the same pot, heat olive oil.  Add onions, carrots, celery, and garlic. Cook for 2 minutes. Stir often.

3. Add drained beef back to pot.  Stir in canned tomatoes, beans, beef broth, pasta sauce, zucchini, water, Italian seasonings and pepper.

4. Bring soup up to a boil. Turn heat to a simmer, cover and let cook for 50 minutes.

5. Add pasta to soup.  Cover and cook for about 10 minutes longer until pasta is ready.  If you like a thinner soup, just add another ½ cup water or so.

6. Ladle soup into a small bowl or cup.  Top with grated Parmesan cheese, if desired

7. This soup freezes great!

Makes 20 cups (each serving, 1 cup)


Healthy Benefits

Beans are loaded with protein and fiber. They actually contain a wider variety of healthy nutrients than most foods.  These include calcium, potassium, vitamin B6, magnesium, folate, and alpha-linolenic acid.

Just by browning the beef and draining the fat before adding it to the soup, you’ll cut way down on the fat.  It’s a simple prep tip that makes browning any type of meat healthier.


Shopping Tips

Look for the leanest ground beef in your supermarket.  I bought mine at Trader Joe’s.


Storage Tip

Freeze leftover soup in pint size containers.  Stores like Smart and Final sell deli style plastic containers that are perfect to freeze in.  They’re very reasonably priced.


Weight Watchers
(old points) 2

Weight Watchers POINTS PLUS 4

SKINNY FACTS: for 1 cup
156 calories, 2g fat, 12g protein, 25g carbs, 6g fiber, 438mg sodium, 6g sugar
FAT FACTS: for 1 serving Olive Gardens Pasta E. Fagioli
130 calories, 2.5g fat, 17g carbs, 6g fiber, 680g sodium, 6g sugar

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32 Responses to “Make Olive Garden’s Delicious Pasta Fagioli at Home”

  1. stephanie Says:

    mmm…I have been looking for a good Pasta Fagioli recipe! I am going to try this out for sure.

  2. admin Says:

    Hope you like it Stephanie!

  3. Erin Says:

    Can you make this in a slow cooker?

  4. admin Says:

    Erin, I’ve never tried it that way but I’m sure it would be great. I’d probably make the oatmeal in the crock pot and stir in the peanut butter, milk and preserves, just before serving.
    I’d love to hear how it turns out…Good luck!
    Best,
    Nancy

  5. Make Olive Garden's Delicious Pasta Fagioli at Home – Skinny Kitchen - olive-gardens Says:

    [...] the article here: Make Olive Garden's Delicious Pasta Fagioli at Home – Skinny Kitchen This entry is filed under [...]

  6. Carrie @ My FAvorite Finds Says:

    Thanks so much for sharing at Must Try Monday! I love Olive Garden!

  7. Vildan Kirby Says:

    I have made this recipe with some slight changes to it. It turned out delicious and my husband who usually is a meat & potato guy loved it too. However, even with using 3 oz less extra lean ground beef the recipe nutritional info turned out quite a bit different: I have divided the recipe to 20 servings. Each serving is 242 gr. Per serving nutritional info:
    Nutrition Facts
    Serving Size 242 g
    Amount Per Serving
    Calories 239
    Calories from Fat 33
    % Daily Value*
    Total Fat 3.7g6%
    Saturated Fat 1.1g5%
    Trans Fat 0.0g
    Cholesterol 17mg6%
    Sodium 414mg17%
    Total Carbohydrates 37.2g12%
    Dietary Fiber 9.1g37%
    Sugars 6.8g
    Protein 15.6g
    Vitamin A 49% • Vitamin C 17%
    Calcium 8% • Iron 19%
    Nutrition Grade A

  8. Kristi Rimkus Says:

    I’d rather have a few extra calories if it means there are more veggies in the dish. Terrific recipe!

  9. admin Says:

    I’m with you…Thanks Kristi

  10. admin Says:

    Thanks Carrie and thanks so much for hosting!

  11. Lee Says:

    Love the soup. Next time I will use turkey Italian sausage instead of ground turkey and I had to add water. Soup is even better the next day.

  12. admin Says:

    Thanks for the feedback Lee. Your ideas sound yummy! And yes, I’ve had to add water the next day too. All the beans absorb a lot of the liquid!

  13. Pam Says:

    love this soup but have a hubby who is allergic to tomatoes any idea for making it with out the tomatoes.
    Pam

  14. admin Says:

    Hmmm…Pam if you leave out the tomatoes and the pasta sauce, it will no longer taste like Pasta Fagioli. That said, I think it would still taste delicious but more like a beef and vegetable soup. Instead of the tomatoes and pasta sauce, I’d add 1 more can of broth. In addition, I would add an additional can of beans that you can puree in the blender first. This will help to thicken the soup. You might need to add a bit more seasonings, too. The great part of cooking is you can taste as you go, so you can easily adjust. If you decide to make it, I’d love to hear how it turned out! Best of luck to you. Nancy

  15. Charlene@A Pinch of Joy Says:

    More veggies — more yummy and worth the calories! Thanks so much for linking on Busy Monday!

  16. admin Says:

    Always fun to share on your weekly link party Charlene. Thanks for hosting!
    apinchofjoy.com

  17. Meg Says:

    Just made this on Tuesday and YUM! Froze some, shared some and have enjoyed leftovers at lunch too. Thanks for the recipe.

  18. admin Says:

    Thanks so much for letting me know Meg. I’m delighted you enjoyed and share it!

  19. Debbie @ http://kidsbibledebjackson.blogspot.com/ Says:

    This looks fantastic! Thanks for sharing at Cornerstone confessions! Pinned it!

  20. admin Says:

    Thanks for the pin Debbie…I love sharing each week at your link party!

  21. Aerona Says:

    I made this last week. I used 1/2 pound ground turkey instead of the ground beef. Next time I will omit the meat entirely…it just didnt do enough for me to justify the cost and I think the soup/stew will be great without it! Since it makes 20 cups or so, I split it up into servings and froze. It freezes decently well (it will always be better fresh but convenience is worth something!) I like to play with leftovers too so I don’t get tired of the same thing–So far I’ve had it as stew, served over a baked sweet potato, served over a baked potato, mixed into an omelet, and mixed into hash.

    My variant with the ground turkey substitution is around 255 cals per cup and 10 g fiber. Can’t go wrong with that!

  22. admin Says:

    I love all your feedback Aerona! You shared some great ideas to use with the leftovers that you froze. I bet the turkey did taste great, especially in a recipe like this.
    Wishing you all the best,
    Nancy

  23. Lisa Says:

    How many 1 cup servings does this make? Please let me know and thank you! It turned out awesome :)

  24. admin Says:

    Lisa, this recipes makes about 20 cups. I hope you enjoy it!
    All the best,
    Nancy

  25. Mommy on Demand Says:

    This is my favorite soup at Olive Garden! It will be on my list to make this winter. Would love for you to come share a my linky party! http://mommyondemand.com/create-bake-1-2/

  26. admin Says:

    Thank you so much for inviting to your new link party!
    I hope you enjoy this soup.
    Best of luck to you,
    Nancy

  27. { Daily Dish } Pasta Fagioli - Daily Dish Magazine~Daily Dish Magazine Says:

    [...] Pasta Fagioli from Skinny Kitchen not only looks and sounds delicious, but is also good for you.  It is low on calories and fat [...]

  28. admin Says:

    I’m so delighted to see you featured my recipe for Pasta Fagioli.
    Thank you so much!!!
    With my very best wishes,
    Nancy

  29. Helene Cohen Bludman Says:

    Yum, this would make a wonderful and filling dinner. Another Skinny Kitchen recipe gets pinned!

  30. Tammy Says:

    Ooohhh, so yummy! Now all I need is someone to make it for me!

  31. admin Says:

    You are so funny Tammy. That would be great wouldn’t it!

  32. admin Says:

    Much appreciated Helene. Enjoy!

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