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Olive Garden Pasta E Fagioli Soup Recipe: Budget Recipe
By Kathy Wilson

This pasta fagioli soup recipe is also packed with fiber and healthy phytonutrients that help you fight disease. Serve it with crusty bread, a simple salad with oil and vinegar dressing, and an affordable red wine like a merlot, shiraz or cabernet for an affordable meal idea that will have you thinking you are at the best Italian restaurant in town!

1 pound lean ground beef
1-2 chopped onions
3 chopped carrots
3 chopped celery stalks
1 28 ounce can crushed tomatoes
1 28 ounce can spaghetti sauce
1 12 ounce can red kidney beans
1 12 ounce can white beans
48 ounces beef stock (I use Better than Bullion)
1 TBSP Oregano
1TSP Salt
2 TSP red pepper sauce
8-12 ounces of small past such as elbow

Brown ground beef in a large pot, add vegetables and saute 5 minutes more. Add all remaining ingredients except the pasta. Simmer on the stove top for 45 minutes. Bring back to a low boil and add the pasta, cook for 15 minutes more. Serve with additional hot sauce if desired.

Slow cooker pasta fagioli soup directions: To cook in a slow cooker, simply brown the meat and vegetables for the best flavor, then add all ingredients except the past and cook on low 6-7 hours. Add pasta and cook one hour more.