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Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli Recipe
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Warm up with a bowl of Olive Garden Pasta e Fagioli, a hearty Italian soup that’s perfect for any chilly day. This comforting dish combines tender ground beef, nutritious beans, and vibrant vegetables simmered in a rich tomato broth. With its satisfying flavors and inviting aroma, it’s an ideal choice for family dinners or entertaining guests. Not only is it easy to prepare, but it also allows for customization to suit individual tastes. Serve it with warm bread or a fresh salad for a complete meal that everyone will love.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1/2 lb ground beef
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (28 oz or 800 g)
  • 1 can kidney beans (15 oz or 425 g), drained and rinsed
  • 1 can cannellini beans (15 oz or 425 g), drained and rinsed
  • 1 cup ditalini pasta (about 100 g)
  • 1 tablespoon Italian seasoning
  • salt to taste
  • pepper to taste
  • fresh parsley or basil for garnish (optional)

Instructions

  1. Dice onion, celery, and carrots; mince garlic.
  2. In a large pot, heat olive oil over medium heat. Sauté the diced vegetables for 5-7 minutes until softened.
  3. Add minced garlic and cook for another minute.
  4. Brown the ground beef in the pot, breaking it up as it cooks (about 5-7 minutes).
  5. Stir in crushed tomatoes, kidney beans, and cannellini beans.
  6. Pour in 4 cups of water or beef broth; bring to a boil and then simmer for 20 minutes.
  7. Add ditalini pasta and cook for an additional 10-12 minutes until al dente.
  8. Adjust seasoning with salt and pepper to taste; serve hot.

Nutrition

Find it online: https://goldenrecipetime.com/olive-garden-pasta-e-fagioli-recipe/