Description
Indulge in the comforting warmth of Olive Garden’s Pasta e Fagioli, a hearty Italian soup that brings together rich flavors and nourishing ingredients. This delightful dish features tender pasta, savory ground beef, and a medley of beans simmered in a rich tomato broth, making it perfect for chilly nights or cozy family gatherings.
Ingredients
Scale
- 1 pound lean ground beef
- 2 cans low-sodium chicken broth
- 3 cans tomato sauce
- 1 can diced tomatoes
- 1 cup dry ditalini pasta
- 1 can dark red kidney beans
- 1 can great northern beans
- Fresh parsley and grated cheese for garnish
Instructions
- In a large pot over medium heat, heat 1 tablespoon of olive oil. Sauté chopped onions, celery, carrots, and garlic until softened (about 5 minutes).
- Push the vegetables to one side and brown the ground beef in the cleared area.
- Stir in chicken broth, tomato sauce, diced tomatoes, and additional water if needed.
- Add seasonings (sugar, oregano, basil, thyme, smoked paprika, red pepper flakes) and mix well.
- Bring to a boil; add ditalini pasta along with kidney beans and great northern beans. Simmer for about 20 minutes until pasta is tender.
- Stir in minced parsley before serving. Top with grated Romano or Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg