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Friday, April 29, 2016

Olive Garden Pasta Fajoli Soup

How to make Olive Garden Pasta Fajoli Soup Recipe

1 40 oz can clamato juice
1 lb lean beef (cooked),Ground
1 26 oz can pureed tomatoes
1 md onion (finely),Chopped
1 14 oz can consomme
4 stalks celery (chopped)
1 14 oz can water
4 carrots (thinly),Sliced
3 T chicken soup base
1 half a medium cabbage
1 19 oz can kidney beans
1 19 oz can navy beans
1 t oregano
1 t basil
1/4 t hot paprika
1/4 t garlic powder
1 1/2 c corkscrew pasta (cooked)

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.
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