Description
Warm up with a comforting bowl of homemade Olive Garden Pasta e Fagioli. This hearty Italian-style soup combines tender ground beef, nutritious beans, and a medley of fresh vegetables simmered in a rich tomato broth. Perfect for cozy dinners or family gatherings, this dish is not only easy to make but also packed with flavor. In just under an hour, you can create a delicious meal that’s sure to delight everyone at the table. Serve it alongside crusty bread or topped with cheese for an unforgettable dining experience.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can kidney beans (15 oz), drained
- 1 can great northern beans (15 oz), drained
- 1 can crushed tomatoes (28 oz)
- 1 can tomato sauce (15 oz)
- 4 cups beef broth
- 1 cup ditalini pasta
- 2 tbsp olive oil
- 1 ½ tsp basil
- 1 tsp oregano
- ½ tsp thyme
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, celery, and garlic for about 5 minutes until softened.
- Add ground beef and cook until browned. Drain excess fat if necessary.
- Stir in kidney beans, great northern beans, crushed tomatoes, and tomato sauce.
- Pour in beef broth and add basil, oregano, thyme, salt, and pepper. Bring to a boil.
- Add ditalini pasta and reduce heat to simmer for about 20 minutes or until pasta is al dente.
- Taste and adjust seasoning if needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 75mg