La Vonne's Pasta e Fagioli

La Vonne Vincent


I love Olive Gardens Pasta E Fagioli so anyone who knows me, knows I have to add my own touches, garlic being one of the touches this recipe was missing.

★★★★★ 1 vote
1 Hr
1 Hr


4 Tbsp
olive oil, extra virgin
1 1/2 lb
ground beef 92% lean (substitute ground chicken or turkey)
1/2 lb
italian sausage, no casings
1 pkg
carrots, shredded
2 medium
onions, finely diced
celery stalks, finely diced
2 can(s)
diced tomatoes
5 large
roma tomatoes (diced)
1 medium
garlic head, finely chopped
3 tsp
fresh oregano, finely chopped
1/3 bunch
fresh cilantro, finely chopped
1 bunch
fresh parsley, finely chopped
1 1/3 Tbsp
black pepper
1/2 Tbsp
natural sea salt
2 can(s)
red kidney beans
1 can(s)
white kidney beans
1 1/2 tsp
tabasco sauce
1 can(s)
tomato paste
2 can(s)
tomato sauce
66 oz
beef bullion cubes
3/4 lb
ditali pasta; (3/4 package)
parmesan cheese, freshly grated


1In Preheated large cast iron sautee the ground beef and italian sausae until done
2Add carrots, onions, celery, diced roma tomatoes, garlic, oregano, cilantro, parsley, pepper and natural sea salt, sautee for 10 minutes
3Add canned diced tomatoes
4Add red and white Kidney Beans and tabasco sauce and simmer for 10 minutes
5Make noodles according to package (making sure to use olive oil to prevent the noodles from sticking together), drain and set aside
6Add Tomato Sauce and tomato paste, using part of water to rinse the cans of tomato sauce and paste, to the simmering ingredients
7Take 1/2 of the remaining water in microwave for 4 minutes until hot, and place bullion in the the water until the bullion is dissolved,
8Take the last 1/2 of the remaining water, then add to the hot water with dissolved bullion cubes and mix into the simmering soup and continue to simmer for 25 minutes
9Add cooked and drained noodles to the soup and simmer on low for 5 minutes
10Garnish with shredded Parmesan cheese.

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