Pasta Fajoli Soup

Author: chefs-mate Cooking Method: Boiling, Sautéing, Stewing Cuisine: Italian Courses: Soups

Difficulty: Intermediate

Servings: 6 Calories: 582.2

Description

This Italian main features Oz can Clamato juice Half a medium cabbage, Lean ground beef (cooked) -(shredded, Oz can pureed tomatoes 1 19 oz can kidney beans, Onion (finely chopped) 1 19 oz can navy beans, Oz can consomme 1 teaspoon Oregano. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Directions

Olive Garden Restaurant's PASTA FAJOLI SOUP (from Winnipeg Free Press Recipe Column) 1.
Bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil.
Simmer for half an hour.
Saute ground beef until browned thoroughly and set aside.
Saute vegetables (onion, celery, carrots and cabbage) until soft.
Add to soup and simmer for another half an hour.
Add kidney beans, navy beans, cooked pasta and meat.
Continue to simmer for another 20 minutes.
This makes a great meal accompanied by bread or buns of your choice and a green salad.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 582.2kcal

% Daily Value *
Total Fat 38.6g60%
Saturated Fat 6.7g34%
Cholesterol 102.8mg35%
Sodium 385.2mg17%
Total Carbohydrate 16.9g6%
Dietary Fiber 5.1g21%
Sugars 7.8g
Protein 39.9g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: base, basil, beans, beef, boiling, cabbage, celery, chicken, chopped, clamato, consomme, cooked, corkscrew, fajoli, finely, garlic, ground, half, hot, italian

Pasta Fajoli Soup