Description
Indulge in the comforting warmth of Olive Garden Pasta e Fagioli, a delightful Italian bean soup that makes for an excellent family dinner or meal prep option. This hearty dish combines ground beef, nutritious beans, fresh vegetables, and pasta, all simmered to perfection in a flavorful broth. It’s not just easy to prepare but also packed with protein and fiber, ensuring that every bite is satisfying and wholesome. Whether you’re serving it as a starter or a main course, this incredible recipe is sure to impress your guests and delight your taste buds.
Ingredients
Scale
- 1 pound ground beef
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1 can (15 oz) cannellini beans (rinsed and drained)
- 1 can (15 oz) red kidney beans (rinsed and drained)
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 cup ditalini pasta
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked; drain excess fat.
- Add chopped onion, celery, and carrots; sauté for about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Combine diced tomatoes, cannellini beans, red kidney beans, beef broth, and tomato paste; mix well.
- Season with oregano, basil, Italian seasoning, salt, and pepper; simmer for about 10 minutes.
- Stir in ditalini pasta and cook until al dente (approximately 8–10 minutes). Adjust thickness with more broth if needed.
- Taste before serving and adjust seasonings as necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 65mg