• Cooking Time:
  • Servings: 10
  • Preparation Time:


If you love Olive Garden's Pasta e Fagioli, you must try this at-home version... all of the taste and flavor, much less fat and calories.


  • 1 pound ground beef, 95% lean
  • 1 cup chopped onions
  • 3 cloves garlic, minced
  • 1 cup diced celery
  • 1/2 cup shredded carrots
  • 29 ounces canned diced tomatoes
  • 15 ounces canned kidney beans
  • 15 ounces canned great northern beans
  • 16 ounces tomato sauce
  • 11 1/2 ounces V-8® vegetable juice
  • 3 cups fat-free beef broth
  • 1 Tablespoon white vinegar
  • 2 Tablespoons dried parsley
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • salt, to taste
  • 2 1/2 ounces whole wheat macaroni, elbow


  • Bring a large deep saucepan, half- filled with water, to a rolling boil. Add the pasta and follow directions on package until cooked al dente. Drain pasta and set aside.
  • While pasta is boiling, brown the ground beef in a nonstick saucepan over
  • medium-high heat. Once that is almost cooked through, add the garlic and
  • cook until the meat is completely browned. Add the onion, celery and
  • carrot to the beef mixture and let the ingredients cook together for about
  • 5 minutes.
  • Except for the pasta, add all remaining ingredients to the beef mixture, cover the saucepan and lower heat to simmer. Simmer for about 45 minutes, stirring every 10-15 minutes. Stir in the cooked pasta and continue to simmer 15 minutes more.

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