Vegetarian

olive garden pasta fagioli made VEGAN is for Soup.

olive garden pasta fagioli made VEGAN takes 20 minutes to prepare.

olive garden pasta fagioli made VEGAN takes 40 minutes to cook.

olive garden pasta fagioli made VEGAN makes 4 servings.

The ingredients for olive garden pasta fagioli made VEGAN are:

1 serving Barilla - Ditalini Pasta (2 oz. serving)
1 cup, chopped Carrots, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
1.6 cup Tomatoes, diced, organic - Hunt's (14.5 oz can), 3.5 servings (by WIKKYG)
3.4 cup Tomato Sauce, 28 oz can (by CHIHUAHUAFARMER)
1.25 cup, chopped Onions, raw
3 serving Garlic - minced (1 tsp) (by ELLERCADE)
3 serving Beans, Kidney beans dark red 3 serv can
14 oz can great northern beans
2 tsp sugar
1 tbsp Crisco Pure Vegetable Oil
1 tsp Oregano, ground
.5 tbsp Basil
1 tsp Thyme, ground
.33 tbsp Marjoram, dried
4 tsp better than bolluion vegetable broth base & 4 cups water to dissolve

Here is how you make olive garden pasta fagioli made VEGAN:

cook pasta separate, set aside.in oil saute carrot, celery, onion. about 5 minutesadd 1 tbs of minced garlic and saute another 1 minuteadd in vegetable broth (4 cups)and 1/2 cup waterall the seasoning & sugarthe tomato sauce and tomatoes BRING TO A BOIL then turn down to medium-low and simmer about 15-20 minutes with a lid.add the beans.cook for 5 more minutes.serve adding the pasta to the bowl and then the soup on top.I suggest storing left overs with the pasta separate so it doesnt get soggyServing Size: makes 6 2 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user VEGANNIGHT0WL.

The nutritional information for olive garden pasta fagioli made VEGAN is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 429.5

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 2,439.8 mg
• Total Carbs: 69.7 g
• Dietary Fiber: 19.3 g
• Protein: 18.9 g

olive garden pasta fagioli made VEGAN is Italian cuisine.

The dietary needs meet for olive garden pasta fagioli made VEGAN is Vegan