Request: Olive Gardens Fagioli Soup
From: Carol Reinhart


Olive Garden's Pasta Fagioli

I got this recipe from the Houston Chronicle Food Section a few years ago.

Olive Garden's Pasta Fagioli

2 teaspoons olive oil
1 pound ground beef
2 cups each, diced: carrots and celery
1 cup hot water
1/2 cup instant bouillon granules
2 teaspoons dried oregano
1 teaspoon black pepper
1 1/2 to 3 tablespoons fresh chopped parsley
1 teaspoon hot red pepper sauce (like Tabasco)
6 cups chunky pasta sauce
1 (15-to 16-ounce) can each, drained and rinsed; red and white kidney
beans
2 cups cooked pasta (macaroni or small shells)

Heat oil in stockpot over medium-high heat. Add beef and saute, stirring
to break up, 5 minutes or until beef loses its pink color. Add onion,
carrots and celery; simmer 10 minutes. Place hot water in small bowl and
add bouillon granules to dissolve.

Stir bouillon mixture, oregano, black pepper, parsley, pepper sauce and
pasta sauce into stockpot. Simmer 10 minutes. Add 1 quart water or enough
to reach desired consistency; stir and simmer about 30 minutes. Stir in
beans. Stir in pasta just before serving. Makes about 1 gallon.
I have made this recipe many times and it is very good; however, I have
changed a few things. First, I thought the 1/2 cup of bouillon granules
sounded too much and so I just take one Knorr beef bouillon cube and put
in into 2 cups of boiling water and use that instead. Second, I use one
large can of crushed canned tomatoes with 4 cups of chunky pasta sauce. It
worked out very well.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/