Olive Garden Pasta e Fagioli
Warm up your evenings with a delightful bowl of Olive Garden Pasta e Fagioli, a comforting Italian soup that brings the flavors of Italy right to your kitchen. This hearty dish combines ground beef, nutritious beans, and fresh vegetables in a rich tomato broth, making it perfect for cozy nights or family gatherings. With just 15 minutes of prep time and simple ingredients, you can create a meal that not only satisfies but also nourishes. Whether you’re enjoying it on a chilly day or serving it at a family dinner, this recipe is sure to become a favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
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
- 2 tbsp olive oil
- 1 ½ tsp basil
- 1 tsp oregano
- ½ tsp thyme
- Salt & pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté diced onions, carrots, celery, and minced garlic until soft (about 5 minutes).
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in kidney beans, great northern beans, crushed tomatoes, tomato sauce, and beef broth; mix well.
- Season with basil, oregano, thyme, salt, and pepper; bring to a boil.
- Reduce heat to medium-low and add ditalini pasta; simmer uncovered for approximately 20 minutes or until pasta is al dente.
- Taste the soup and adjust seasoning if needed before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg