How to Make Olive Garden Recipe For Pasta E Fagioli

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The recipe for Olive Garden Pasta e fagioli, and not a red meat eater this recipe uses ground turkey. It is good it is necessary try recipe. I will walk you through how to make this recipe for Olive Garden Pasta e fagioli step by step.

A pasta recipe, especially one that copycats Olive Garden Restaurant, is worth a try. Are you asking what ditali pasta is? It is, “Small, short-cut pasta tubes that are approximately 3/8″ long. They are often used in soups. A smaller version of ditali is known as ditalini. Elbow macaroni and tubetti pasta may be substituted.” according to recipetips.com. I too had to look it up, as the phrase was unfamiliar.

In this day and age of economical unrest and uncertainties, doesn’t it make sense to learn to make great pasta recipes at home? Not only can you save money by looking for bargains on the ingredients in the local supermarket, but also on the expensive gas, your vehicle will consume by staying home. So, why go to Olive Garden, stay home  and make your own version of E fagioli and save money.

What are you waiting for? Make it for your families next dinner.

Things Needed:

*  1 pound ground beef
*  1 small onion, diced (1 cup)
*  1 large carrot, julienned (1 cup)
*  3 stalks celery, chopped (1 cup)
*  2 cloves garlic, minced
*  2 14.5-ounce cans diced tomatoes
*  1 15-ounce can red kidney beans (with liquid)
*  1 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 oregano
*  1 teaspoon basil
*  1/2  teaspoon pepper
*  1/2  teaspoon thyme
*  1/2 pound ditali pasta

  1. Brown your beef or ground turkey.

  2. Having no clue what a julienned carrot I just made mine in small pieces. Add your diced carrots, onion, celery and garlic. Add that to your meat and slow cook for about 10 minutes.

  3. Add remaining ingredients. And simmer on low for an hour. (Save the pasta for the last step.)

  4. Cook your pasta in boiling water. You don’t want it fully cooked as it will get mushy. I again didn’t have ditali pasta so I used Penne. Add that to your soup and let simmer again for an additional 10 minutes so the flavors can blend.

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