Make Olive Garden’s Delicious Pasta Fagioli at Home

Make Olive Garden’s Delicious Pasta Fagioli at Home

You’ll love, love, love this rich, hearty, fiber packed soup!  It tastes very similar to the pasta e fagioli at Olive Garden.  It’s one of the lowest-fat items on the Olive Garden menu, with 2.5 of fat per serving.  My recipe actually contains more calories than theirs does because I’ve added more beans and veggies.  The skinny for 1 cup of soup, 156 calories, 2 grams fat, 6 grams of fiber and 4 Weight Watchers POINTS PLUS.  So flavorful, this recipe makes a TON of soup to stock your freezer with.  It’s great as a first course or make the serving size 1½ to 2 cups and it becomes a very filling main-course soup. You’ll want to add this satisfying dish to your soup repertoire.  It’s a keeper for sure!

Prep Time: 15 minutes

Ingredients

  • 1 pound lean ground beef or ground turkey, see shopping tip
  • 1 teaspoon olive oil
  • 3 cups onions, chopped
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 (28oz) can tomatoes, diced
  • 1 (16 oz) can red kidney beans, rinsed and drained
  • 1 (16 oz) can white kidney beans, rinsed and drained
  • 1 (16 oz) can great northern beans, rinsed and drained
  • 3 (10oz) cans reduced-sodium beef broth
  • 1 (24 oz) jar marinara or pasta sauce, I used Prego’s Heart Smart pasta sauce
  • ½ cup water
  • 1 zucchini, chopped
  • 2 tablespoons Italian seasoning
  • Fresh ground pepper, to taste
  • 6 ounces whole wheat penne pasta
  • Grated Parmesan cheese to top each bowl with, optional
  • Instructions
  • Brown beef in a large nonstick soup pot. Drain in a colander in sink.
Read the whole recipe on Skinny Kitchen