Name: Olive Garden's Pasta e Fagioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil (divided); 1 pound lean ground beef; 1 ½ cups chopped yellow onions; 1 cup diced celery stalks (around 3 stalks); 1 cup diced carrots (about 2 medium-sized); 3 cloves garlic (minced (approximately 1 tablespoon)); 2 cans (14.5 oz each) low-sodium chicken broth; 3 cans (8 oz each) tomato sauce; 1 can (15 oz) diced tomatoes; ½ cup water (add more if necessary); 2 teaspoons granulated sugar; 1 teaspoon dried oregano; 1 ½ teaspoons dried basil; ¾ teaspoon dried thyme; 1 teaspoon smoked paprika (for subtle smoky depth); ½ teaspoon crushed red pepper flakes (for gentle heat); Salt and freshly ground black pepper (to taste); 1 cup dry ditalini pasta; 1 can (15 oz) dark red kidney beans, drained and rinsed; 1 can (15 oz) great northern beans, drained and rinsed; 3 tablespoons freshly minced parsley

Description

Warm up with a bowl of Olive Garden’s Pasta e Fagioli, a delightful Italian soup that combines tender pasta, hearty beans, and a medley of vegetables in a savory broth. This comforting dish is perfect for chilly evenings, family gatherings, or any time you crave a nutritious meal that satisfies your soul. With its rich flavors and nourishing ingredients, this Pasta e Fagioli recipe is not only easy to prepare but also versatile enough to suit any occasion. Enjoy it as a main dish or serve it alongside fresh bread for an unforgettable dining experience.

Ingredients

Scale

2 tablespoons extra virgin olive oil (divided)
1 pound lean ground beef
1 ½ cups chopped yellow onions
1 cup diced celery stalks (around 3 stalks)
1 cup diced carrots (about 2 medium-sized)
3 cloves garlic (minced (approximately 1 tablespoon))
2 cans (14.5 oz each) low-sodium chicken broth
3 cans (8 oz each) tomato sauce
1 can (15 oz) diced tomatoes
½ cup water (add more if necessary)
2 teaspoons granulated sugar
1 teaspoon dried oregano
1 ½ teaspoons dried basil
¾ teaspoon dried thyme
1 teaspoon smoked paprika (for subtle smoky depth)
½ teaspoon crushed red pepper flakes (for gentle heat)
Salt and freshly ground black pepper (to taste)
1 cup dry ditalini pasta
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
3 tablespoons freshly minced parsley

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onions, celery, and carrots until tender (5–7 minutes). Add garlic and cook for another minute.
Add ground beef to the pot and cook until browned; drain excess fat if necessary.
Stir in broth, tomato sauce, diced tomatoes, water, sugar, oregano, basil, thyme, smoked paprika, crushed red pepper flakes, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
Add ditalini pasta and both types of beans; simmer until pasta is al dente.
Remove from heat and stir in minced parsley before serving hot.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 298
Sugar: 6g
Sodium: 724mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 18g
Cholesterol: 70mg