Olive Garden Pasta E Fagioli

Apparently, this is the original recipe for Olive Garden Pasta E Fagioli. I had a room mate in college whose Aunt worked for Olive Garden and this recipe was passed on to her family and then to me. I really can't taste a difference between this and the restaurants soup. This recipe makes A LOT, so you can try cutting it down, or do as I do and save it for another night since this soup also freezes well. Just be sure to leave the pasta out of the soup if you plan on freezing it. We usually make a small pot of pasta, add to our bowls then top with the soup and mix, that way if you are reheating you don't get goopy pasta. I have made this in my slow cooker, but you need to cut the recipe down if you are unless you have a REALLY big slow cooker. Also, cook the meat and onions first before you add it to the slow cooker, then add the rest and cook till done.



Olive Garden Pasta E Fagioli
from Elizabeth

1 Tbsp. oil (I generally leave this out since I find there is enough fat in the meat)
1 lb. ground beef
1 large onion, diced
2 carrots, shredded (I usually like to add more of the vegetables)
1 cup celery, diced
30 oz. can tomatoes
1 15 oz. red kidney beans
2 15 oz. white beans
5 cans beef broth
1 tbsp. oregano
2 tsp. pepper
1tbsp. and 1 tsp. Tabasco sauce
30 oz. jar spaghetti sauce
small pasta

Saute beef and onion in oil. Add carrots, celery, tomatoes and simmer 10 minutes. Drain and rinse the beans and add. Add remaining ingredients. Simmer 10 or more minutes.

This soup does have a kick to it. You can cut down the Tabasco if desired, but don't leave it out completely, I believe it's the ingredient that really makes it authentic.