Description
Discover the comforting flavors of Olive Garden Pasta e Fagioli right in your own kitchen with this easy-to-follow recipe. This hearty Italian soup features ground beef, fresh vegetables, and tender ditalini pasta simmered in a rich tomato broth that’s perfect for cozy dinners.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) great northern beans, drained
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 1 cup ditalini pasta
Instructions
- Prepare your ingredients by dicing the vegetables and mincing the garlic.
- In a large pot, heat olive oil over medium heat and brown the ground beef.
- Add chopped onions, carrots, celery, and garlic; sauté until softened.
- Stir in crushed tomatoes, both types of beans, and beef broth.
- Season with basil, oregano, thyme, salt, and pepper; bring to a gentle boil.
- Add ditalini pasta; reduce heat and simmer uncovered for about 20 minutes until pasta is al dente.
- Adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 55mg