Description
How to Make Olive Garden Pasta e Fagioli at Home is the perfect cozy dish for family gatherings or quiet evenings. This hearty Italian-style soup features a delightful combination of tender pasta, nutritious beans, and savory beef simmered in a rich tomato broth. It’s easy to whip up in your kitchen and will leave everyone at the table satisfied. The aromatic blend of herbs and spices creates an inviting flavor that warms the soul, making it a go-to recipe for comfort food lovers. Whether served as a standalone meal or paired with crusty bread, this Pasta e Fagioli is sure to impress.
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
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup ditalini pasta
- 2 tbsp olive oil
- 1 ½ tsp basil
- 1 tsp oregano
- ½ tsp thyme
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, celery, and garlic until tender.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in kidney beans, great northern beans, crushed tomatoes, tomato sauce, and beef broth.
- Season with basil, oregano, thyme, salt, and pepper; bring to a boil.
- Add ditalini pasta; reduce heat to medium-low and simmer until pasta is al dente (about 10-12 minutes).
- Serve hot with crusty bread or fresh salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 55mg