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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Olive Garden Pasta e Fagioli Recipe

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This recipe for Olive Garden Pasta e Fagioli is from Our Family Favorites Recipes 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil avocado or grapeseed oil work as well
1 large onion chopped
3/4 pound extra-lean ground turkey
2 garlic cloves minced
1/2 tsp. dried red pepper chili flakes optional
2 celery ribs chopped
2 large carrots chopped
3 cups homemade or canned tomato sauce
1 28-ounce can Italian style diced tomatoes
1/2 cup homemade beef stock
1 tbsp. dried Italian seasoning
1 bay leaf
1/4 tsp. fennel seeds
1/2 cup cooked or drained & rinsed canned kidney beans
1/2 cup cooked or drained & rinsed canned Northern beans
2 medium zucchini chopped
1/4 cup dry uncooked Ditalini pasta
sea salt and freshly cracked black pepper to taste
2 tsp. balsamic vinegar to taste
water as needed to thin out soup to desired consistency
2 tbsp. fresh parsley chopped
Directions:
Directions:
In the slow cooker: Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes until fragrant, add the turkey, garlic, and red pepper flakes. Cook and crumble until meat is brown and no longer pink. Drain any fat and transfer contents to a large 6-quart slow cooker. Add the celery, carrots, diced tomatoes, tomato sauce, beef broth, Italian seasoning, fennel seeds, and bay leaf. Cover and cook on LOW for 3-4 hours or HIGH for 2 hours. Remove cover and stir in beans, zucchini, and pasta and cook on HIGH for an additional 30 minutes or until pasta is tender. Season with salt and black pepper to taste and discard bay leaf. Stir in balsamic vinegar if desired. If the soup is too thick for your liking, add more water as needed Ladle hot soup into bowls and garnish with fresh chopped parsley. Serve warm with bread, sprinkled Parmesan cheese, and garnish with parsley if desired.

 

 

 

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