Description
Indulge in the comforting flavors of Italy with this Copycat Olive Garden Pasta E Fagioli Recipe. Perfect for family dinners or gatherings, this hearty soup combines lean ground beef, nutritious beans, and vibrant vegetables. With its rich tomato base and a blend of Italian herbs, each spoonful warms your soul on chilly evenings. Plus, it’s quick to prepare—ready in under 30 minutes! Customize the vegetables and beans as you like, making it a versatile dish that everyone will enjoy. Serve it alongside crusty bread for a complete meal that’s sure to become a household favorite.
Ingredients
Scale
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 cans (8 oz each) tomato sauce
- 2 cans (14.5 oz each) beef broth
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 8 oz dry ditalini pasta
Instructions
- In a large pot over medium heat, cook the ground beef until browned, about 5–7 minutes.
- Add the onion, carrots, celery, and garlic; sauté until softened (4–5 minutes).
- Stir in tomato sauce, beef broth, diced tomatoes, and water; season with basil, oregano, sugar, salt, and pepper. Bring to a boil then reduce to simmer for about 5–6 minutes.
- Add ditalini pasta; cook until al dente (9–11 minutes). Check liquid levels and add more water if necessary.
- Fold in rinsed kidney and cannellini beans; heat through for an additional 2–3 minutes.
- Serve hot with freshly grated Parmesan cheese on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg