Description
Indulge in the comforting warmth of Olive Garden Pasta e Fagioli, a delightful Italian bean soup that’s perfect for family dinners or casual gatherings. This hearty recipe combines ground beef, nutritious beans, and vibrant vegetables to create a filling dish that’s bursting with rich flavors. With its easy preparation and versatile ingredients, you can customize it to fit your pantry staples while maintaining its wholesome goodness. Whether served as a main course or paired with crusty bread, this soup is sure to satisfy your cravings any time of year.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 ounces) cannellini beans
- 1 can (15 ounces) kidney beans
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 1 cup small pasta (like ditalini or elbow)
- Italian seasoning, salt, and pepper
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the onion, garlic, carrots, and celery; sauté for 5-7 minutes until tender.
- Stir in the cannellini beans, kidney beans, and diced tomatoes with their juices.
- Pour in the beef broth and mix well.
- Season with Italian seasoning, salt, and pepper; stir to combine.
- Bring to a boil then reduce heat to simmer for 10-15 minutes.
- Add pasta and cook until al dente, about 8-10 minutes.
- Taste and adjust seasoning before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg