Description
Warm up your chilly evenings with this Olive Garden Pasta e Fagioli Recipe! This comforting Italian soup is a delightful blend of hearty ground beef, nutritious beans, and tender pasta simmered in a rich tomato broth. Perfect for family dinners or casual gatherings, this dish is not only satisfying but also incredibly easy to prepare. In just 45 minutes, you can whip up a flavorful meal that pleases everyone at the table. Plus, it freezes well, making it an excellent option for meal prep. Dive into a bowl of this delicious soup and enjoy a taste of Italy right at home.
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 (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup (about 100 g) ditalini pasta
- 1 tablespoon Italian seasoning
- Salt to taste
- Pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Dice onion, celery, and carrots; mince garlic.
- Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrots for 5-7 minutes until softened.
- Add minced garlic; cook for another minute.
- Stir in ground beef; brown for 5-7 minutes. Drain excess fat if needed.
- Mix in crushed tomatoes, kidney beans, and cannellini beans.
- Pour in 4 cups of water or beef broth; bring to boil, then simmer for 20 minutes.
- Add ditalini pasta; cook for an additional 10-12 minutes until al dente.
- Season with salt and pepper to taste; serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 50mg