Best Pasta E Fagiole With Extra Large Sea Scallops Recipes

PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)

Pasta e Fagioli (Olive Garden Copycat) image

Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food.

Provided by Natalya Drozhzhin

Categories Soup

Time 50m

Number Of Ingredients 16

Ingredients

1 lb lean ground beef
1 tbsp olive oil
2 medium carrots (diced into small cubes)
1 large onion (diced into small cubes)
1 stalk celery (diced into small cubes)
3 cloves garlic
15 oz canned diced tomatoes
15 oz tomato sauce
32 oz chicken broth
15 oz canned Great Northern beans (drained and rinsed)
15 oz canned Kidney beans (drained and rinsed)
1 cup ditalini pasta
1 tbsp Italian seasoning
1 tsp salt (adjust to taste)
1 tsp black pepper (adjust to taste)
2 tbsp fresh basil ((optional))

Steps:

On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
Remove cooked beef from the pot. Drain of excess fat and set aside.
In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
Serve right away with a sprinkle of basil or parmesan cheese.

Nutrition Facts : Calories 204.7 kcal, Carbohydrate 26.01 g, Protein 17.33 g, Fat 4.1 g, SaturatedFat 1.27 g, Cholesterol 23.44 mg, Sodium 487.45 mg, Fiber 6.81 g, Sugar 3.6 g, ServingSize 1 serving

PASTA E FAGIOLI

Pasta e Fagioli image

Provided by Valerie Bertinelli

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 yellow onion, finely chopped
1 rib celery with leaves, finely chopped
1 carrot, finely chopped
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 plum tomatoes, diced, juices reserved
1 bay leaf
1 sprig rosemary
4 cups reduced-sodium chicken broth
1 cup ditalini, elbows or tripolini pasta
One 15.5-ounce can cannellini beans or kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
Grated Parmigiano-Reggiano cheese, for sprinkling

Steps:

Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.