Description
Enjoy this comforting Copycat Olive Garden Pasta E Fagioli recipe that’s easy to make at home! Perfect for cozy dinners—try it today!
Ingredients
Scale
- 1 pound ground beef
- 1 medium-sized onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can diced tomatoes, with juice
- 4 cups beef broth
- 1 cup small shell pasta (or ditalini)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 bunch fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat and brown the ground beef.
- Add diced onion, garlic, carrots, and celery; sauté until tender.
- Stir in Italian seasoning, salt, and black pepper; cook for 1 minute.
- Add kidney beans, cannellini beans, diced tomatoes with juice, and beef broth; bring to a boil.
- Reduce heat and simmer for 20-25 minutes.
- In the last 10 minutes of cooking, add small shell pasta according to package instructions until al dente.
- Taste and adjust seasoning before serving hot with chopped parsley on top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg