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Olive Garden Pasta e Fagioli Reduced-Fat

By Todd Wilbur


Score: 5.00. Votes: 1
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One of the most popular and hard-to-pronounce items on the Olive Garden menu is found in the soup column. It's more like chili than a soup, really, with all those beans and veggies and ground beef in there. The reduced-fat grams in this clone are especially important when we consider that this dish makes an excellent meal by itself, and you may want to eat more than the 1 1/2-cup serving size measured for the nutrition stats.

We'll keep the added fat to a minimum by sauteing the veggies in what little fat is not drained off from browning the lean ground beef. The soup will fill your mouth with flavor so it won't matter that we aren't adding additional fat. You'll have a hard time distinguishing between this version and the original. Try it.

This recipe makes about eight 1 1/3-cup servings. If you can't eat it within a few days, it freezes well.

Nutrition Facts
Serving size–1 1/2 cups
Total servings–8
Calories per serving–312 (Original–416)
Fat per serving–4g (Original–17.5g)

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 1/2 teaspoon pepper
  • 1 pound super-lean ground geef (7% fat)
  • 1 small onion, diced (1 cup)
  • 1 large carrot, julienned (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 2 14.5-ounce cans diced tomatoes
  • 1 15-ounce can red kidney beans (with liquid)
  • 15-ounce can great northern beans (with liquid)
  • 1 15-ounce can tomato sauce
  • 1 12-ounce can V-8 juice
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 pound (1/2 package) ditalini pasta
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Brown the ground beef in a very large saucepan or soup pot over medium heat. Drain off the fat.

      2. Add the onion, carrot, celery, and garlic and simmer for 10 minutes.

      3. Add the remaining ingredients, except the pasta, and simmer for 1 hour.

      4. About 50 minutes into the simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

      5. Add the pasta to the large pot of soup. Simmer for 5 minutes and serve.

      Serves 8.

      Tidbits: Ditalini pasta is small 1/4-inch tubes of pasta.

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Score: 5.00. Votes: 1
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Lisa
Jan 30, 2014, 23:00

I use Boca veggie crumbles in mine for a vegetarian version. It tastes great and my kitchen smells heavenly when it's cooking.