Whenever I eat at the Olive Garden I have to order the Pasta e Fagioli soup. It is just the right amount of spicy in a rich tomato broth. I love it! This soup is always a hit at parties, at potluck dinners, and at home when you need a cozy, healthy meal. Why does the Olive Garden share their recipes? No one knows for sure, but I'm betting that they're betting that you'll appreciate the work they put in to serving you a fresh meal whenever you visit them has something to do with it. So the next time you want to eat in and make it special, whip up a batch of this soup and some cheesy Parmesan Bread Sticks and enjoy your private Italian paradise. Divertiti!
Pasta e Fagioli Soup
1 C Great Northern White Beans
1 rib Celery, chopped
1 Carrot, chopped
2 cloves Garlic, minced
20 oz Beef Broth (avoid using bouillon if possible)
28 oz Canned, Diced Tomatoes
1.5 lbs Ground Italian Sausage
1 Yellow Onion, minced
1 t. Dried Basil
¼ t. Dried Marjoram
¼ t. Cayenne
¼ t. Hot Pepper Sauce
2 C. Water
1 C. Ditaloni (you can also use Elbow Macaroni)
Boil beans in lightly salted water until soft. Drain and discard the water. Set aside. (If you are short on time, you can use a can of Great Northern White Beans and just drain the juice before adding them to the soup.)
Crumble and fry the Italian sausage. Combine beans, sausage, and all other ingredients except the pasta in a large soup pot. Simmer on low heat for 6-8 hours (to let the flavors blend).
15 minutes prior to serving, add the uncooked Ditaloni. Continue simmering for 15 minutes.
Serve with freshly grated mozzarella.
Serves 10 generous servings
Pasta e Fagioli Soup
1 C Great Northern White Beans
1 rib Celery, chopped
1 Carrot, chopped
2 cloves Garlic, minced
20 oz Beef Broth (avoid using bouillon if possible)
28 oz Canned, Diced Tomatoes
1.5 lbs Ground Italian Sausage
1 Yellow Onion, minced
1 t. Dried Basil
¼ t. Dried Marjoram
¼ t. Cayenne
¼ t. Hot Pepper Sauce
2 C. Water
1 C. Ditaloni (you can also use Elbow Macaroni)
Boil beans in lightly salted water until soft. Drain and discard the water. Set aside. (If you are short on time, you can use a can of Great Northern White Beans and just drain the juice before adding them to the soup.)
Crumble and fry the Italian sausage. Combine beans, sausage, and all other ingredients except the pasta in a large soup pot. Simmer on low heat for 6-8 hours (to let the flavors blend).
15 minutes prior to serving, add the uncooked Ditaloni. Continue simmering for 15 minutes.
Serve with freshly grated mozzarella.
Serves 10 generous servings
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