Olive Garden Pasta E Fagioli

1. Brown ground beef in large saucepan or soup pot. Drain.

2. Add onion, carrot, celery, and garlic.

3. Simmer 10 minutes, then add remaining ingredients except pasta.

4. Simmer 1 hour.

5. Add cooked pasta.

6. Simmer 5 minutes, then serve!

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Nutrient	Quantity
Total fats	6.6496 g
Protein	140.873 g
Carbohydrates	390.8179 g
Energy	2122.9169 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8953 g
Water	1180.2024 g
Aspartic acid	17.0117 g
Calcium, Ca	1285.2257 mg
Lutein + zeaxanthin	2409.5373 g
Fiber, total dietary	138.559 g
Carotene, beta	9973.4203 g
Niacin	18.1151 mg
Vitamin A, RAE	972.5393 g
Arginine	8.2758 g
Riboflavin	1.6724 mg
Tocopherol, beta	0.1657 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0534 g
Glutamic acid	23.7434 g
Sodium, Na	949.7115 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0108 g
Total lipid (fat)	6.6496 g
Manganese, Mn	8.1887 mg
Fructose	13.4546 g
Proline	5.6455 g
Fatty acids, total saturated 16:0	1.4778 g
Fatty acids, total saturated 8:0	0.0014 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2428 g
Sucrose	3.7062 g
Choline, total	94.13 mg
Sugars, total	37.7937 g
Serine	7.2508 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	0.2099 g
Fatty acids, total saturated 20:4 undifferentiated	0.0074 g
Vitamin B-6	3.3814 mg
Selenium, Se	49.5795 g
Ash	29.4191 g
Fatty acids, total saturated 18:1 undifferentiated	0.6632 g
Pantothenic acid	7.3258 mg
Phenylalanine	7.2272 g
Copper, Cu	6.0607 mg
Betaine	4.2352 mg
Thiamin	3.7584 mg
Retinol	4.25 g
Methionine	1.9974 g
Iron, Fe	44.6984 mg
Carbohydrate, by difference	390.8179 g
Phosphorus, P	2654.0103 mg
Folate, total	2657.7483 g
Tocopherol, gamma	1.0847 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0033 g
Lycopene	38499.6156 g
Alanine	5.7246 g
Cholesterol	7.0833 mg
Valine	6.9565 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	1.7492 g
Glycine	5.2423 g
Carotene, alpha	3307.781 g
Glucose (dextrose)	13.3751 g
Fatty acids, total saturated 14:0	0.0054 g
Zinc, Zn	15.3962 mg
Isoleucine	5.8975 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0038 g
Fatty acids, total polyunsaturated	2.666 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	10.563 g
Tocotrienol, alpha	0.1089 mg
Vitamin A, IU	19417.0562 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0017 g
Folate, DFE	2657.7483 g
Tryptophan	1.6044 g
Vitamin C, total ascorbic acid	312.2033 mg
Phytosterols	56.3824 mg
Galactose	0.9272 g
Fatty acids, total polyunsaturated 18:1 c	0.2421 g
Fatty acids, total saturated 20:0	0.0228 g
Tocotrienol, beta	1.2897 mg
Fatty acids, total saturated 6:0	0.0001 g
Starch	2.1675 g
Tyrosine	3.7676 g
Vitamin B-12	0.1417 g
Vitamin K (phylloquinone)	152.8149 g
Fatty acids, total saturated	1.7286 g
Histidine	3.7327 g
Fatty acids, total monounsaturated	0.6745 g
Threonine	5.7925 g
Folate, food	2657.7483 g
Cryptoxanthin, beta	0.7638 g
Vitamin E (alpha-tocopherol)	8.1701 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0047 g
Magnesium, Mg	1097.9086 mg
Lysine	9.1387 g
Potassium, K	10598.0084 mg
Cystine	1.5392 g
Fluoride, F	21.4232 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Carrot	1	29.52	6.8976	0.1728
Onion	1	28	6.538	0.07
Tomato	2 cans	80.4198	17.3796	0.8936
Celery	3 stalks	30.72	5.7024	0.3264
Oregano	1 teaspoon	2.65	0.6892	0.0428
Tomato Sauce	1 can	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	2	8.94	1.9836	0.03
Basil	1 teaspoon	0.2032	0.0234	0.0057
white vinegar	1 tablespoon	2.682	0.006	0
thyme	0.5 teaspoon	0.404	0.0978	0.0067
extra beef	1 lb	12.6083	0	0.0708
great northern bean	1 can	930.09	171.1201	3.1277
vegetable juice	1 can	83.4483	14.6793	1.1759
red kidney bean	1 can	910.3448	164.9655	0.6897
ditali pasta	0.5	12.6083	0	0.0708