Healthier Olive Garden Pasta E Fagioli Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe is wonderful. It tastes just like Olive Garden's, but a tiny bit healthier because of the ground turkey breast vs. beef. Both ways are wonderful! Ingredients:
1 lb ground turkey breast |
2 small onions, diced (1 cup) |
2 large carrots, julienned (1 cup) |
3 stalks celery, chopped (1 cup) |
2 garlic cloves, minced |
2 (14 1/2 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 v8 vegetable juice |
1 tablespoon white vinegar |
1 1/2 teaspoons salt |
1 teaspoon oregano |
1 teaspoon basil |
1/2 teaspoon pepper |
1/2 teaspoon thyme |
0.5 (1/2 lb) package ditali pasta |
Directions:
1. Brown the ground turkey in a large saucepan or pot over medium heat. Strain the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into 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.
6. Simmer for 5-10 minutes and serve.
7. ***I sometimes cook the noodles and leave out of the soup-this way, the guests can add as many as they would like and it freezes better without the noodles in it!
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