Olive Garden Pasta Fagioli Recipe - Tilted Forum Project Discussion Community

Meditrina · 12-07-2006, 06:09 AM

This is the recipe that I was talking about in my thread about a Dutch Oven. Keep in mind, I have not attempted to make this yet. And actually, if anyone has a better recipe for this soup, I'd like to try that one too. I have been eating the Progresso canned version of it, and would really like to try to make my own.

The Link: Olive Garden Pasta Fagioli

The Recipe:

1 pound Can undrained northern beans
2 cans Sliced-style stewed tomatoes -- 14 oz each
1 pound Jar Prego spaghetti sauce
2 Ribs celery -- sliced thin
1 small Onion -- chopped
2 cups Small spiral pasta -- uncooked
Salt and pepper

Combine everything in Dutch oven on medium-high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender.

So, do I really need a Dutch Oven for this?

maleficent · 12-07-2006, 06:34 AM

you don't need a dutch oven - just a pot with a lid that fits it...

God of Thunder · 12-07-2006, 07:17 AM

As was mentioned in the previous thread, just about any large pot with a lid should work.

I would even guess this could be cooked in a crock pot.

I plan on trying this very soon. Thanks for the post. I love Pasta Fagioli.

maleficent · 12-07-2006, 07:28 AM

that recipe does sound good though i'm not sure why it's got the spaghetti sauce in it - it'd defitely make it a little heartier and a thicker - i've usually just used chicken stock or vegetable stick... and garlic - must have a few cloves of garlic

the only real suggested i'd make to the recipe is cook the onion, garlic, and celery in the pot for a few minutes before adding the rest of the ingredients..

and serve with some grated parmesan cheese on top...

Deliciousness..

Mister Coaster · 12-07-2006, 08:09 AM

Well, 16 oz of sauce when combined with 2 cans of the chopped toms and the undrained beans wouldn't make it all that thick, I don't think.The celery and onions give off a lot of liquid as well.

I agree that it needs garlic. I don't care WHAT the recipe says, it needs more garlic.

mixedmedia · 12-07-2006, 08:23 AM

It's been a while since I had it, but doesn't OG's pasta fagioli have slivered carrots in it?

Personally, I prefer the minestrone. I like to make it at home, too. It's a family favorite.

12-07-2006, 06:09 AM	#1 (permalink)
Meditrina Junkie Location: LI,NY	Olive Garden Pasta Fagioli Recipe This is the recipe that I was talking about in my thread about a Dutch Oven. Keep in mind, I have not attempted to make this yet. And actually, if anyone has a better recipe for this soup, I'd like to try that one too. I have been eating the Progresso canned version of it, and would really like to try to make my own. The Link: Olive Garden Pasta Fagioli The Recipe: 1 pound Can undrained northern beans 2 cans Sliced-style stewed tomatoes -- 14 oz each 1 pound Jar Prego spaghetti sauce 2 Ribs celery -- sliced thin 1 small Onion -- chopped 2 cups Small spiral pasta -- uncooked Salt and pepper Combine everything in Dutch oven on medium-high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender. So, do I really need a Dutch Oven for this? __________________ "Toughness is in the soul and spirit, not in muscles." ~Alex Karras

12-07-2006, 06:34 AM	#2 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	you don't need a dutch oven - just a pot with a lid that fits it... __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

12-07-2006, 07:17 AM	#3 (permalink)
God of Thunder Talk nerdy to me Location: Flint, MI	As was mentioned in the previous thread, just about any large pot with a lid should work. I would even guess this could be cooked in a crock pot. I plan on trying this very soon. Thanks for the post. I love Pasta Fagioli. __________________ I reject your reality, and substitute my own -- Adam Savage

12-07-2006, 07:28 AM	#4 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	that recipe does sound good though i'm not sure why it's got the spaghetti sauce in it - it'd defitely make it a little heartier and a thicker - i've usually just used chicken stock or vegetable stick... and garlic - must have a few cloves of garlic the only real suggested i'd make to the recipe is cook the onion, garlic, and celery in the pot for a few minutes before adding the rest of the ingredients.. and serve with some grated parmesan cheese on top... Deliciousness.. __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

12-07-2006, 08:09 AM	#5 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Well, 16 oz of sauce when combined with 2 cans of the chopped toms and the undrained beans wouldn't make it all that thick, I don't think.The celery and onions give off a lot of liquid as well. I agree that it needs garlic. I don't care WHAT the recipe says, it needs more garlic. __________________ If you have any poo... fling it NOW!

12-07-2006, 08:23 AM	#6 (permalink)
mixedmedia has all her shots. Location: Florida	It's been a while since I had it, but doesn't OG's pasta fagioli have slivered carrots in it? Personally, I prefer the minestrone. I like to make it at home, too. It's a family favorite. __________________ Most people go through life dreading they'll have a traumatic experience. Freaks were born with their trauma. They've already passed their test in life. They're aristocrats. - Diane Arbus PESSIMISM, n. A philosophy forced upon the convictions of the observer by the disheartening prevalence of the optimist with his scarecrow hope and his unsightly smile. - Ambrose Bierce