Copycat Olive Garden Pasta e Fagioli
Tuesday - May 30, 2017 5:15 am ,
Category : RECIPES
Ingredient:
1 tbsp olive oil
1 lb ground Italian sausage
2/3 cup diced carrots
2/3 cup diced celery
2/3 cup diced white or yellow onion
4 cloves garlic, chopped
1 can (15 oz) great Northern beans, drained
1 can (15 oz) red kidney beans, drained
1 cup dry ditalini pasta
2 boxes (32 oz) Progresso Chicken Broth
2 cans (14.5 oz each) Muir Glen Organic Diced Tomatoes Fire Roasted
1/4 cup grated fresh Parmesan cheese
1 tbsp fresh chopped parsley
Salt and pepper, to taste
Method:
In a large pot, heat olive oil over medium-high heat. When oil is hot, add sausage, carrots, celery, onion and garlic to pot and cook, stirring occasionally, until sausage is cooked through and onion and garlic have softened and become fragrant.
Add beans, pasta, broth and tomatoes. Stir until well mixed. Cover and cook for 15 minutes, or until pasta is al dente.
Salt and pepper to taste. Serve topped with Parmesan and fresh parsley.
1 tbsp olive oil
1 lb ground Italian sausage
2/3 cup diced carrots
2/3 cup diced celery
2/3 cup diced white or yellow onion
4 cloves garlic, chopped
1 can (15 oz) great Northern beans, drained
1 can (15 oz) red kidney beans, drained
1 cup dry ditalini pasta
2 boxes (32 oz) Progresso Chicken Broth
2 cans (14.5 oz each) Muir Glen Organic Diced Tomatoes Fire Roasted
1/4 cup grated fresh Parmesan cheese
1 tbsp fresh chopped parsley
Salt and pepper, to taste
Method:
In a large pot, heat olive oil over medium-high heat. When oil is hot, add sausage, carrots, celery, onion and garlic to pot and cook, stirring occasionally, until sausage is cooked through and onion and garlic have softened and become fragrant.
Add beans, pasta, broth and tomatoes. Stir until well mixed. Cover and cook for 15 minutes, or until pasta is al dente.
Salt and pepper to taste. Serve topped with Parmesan and fresh parsley.
