Description
Olive Garden Pasta e Fagioli is a beloved Italian-American soup that brings warmth and comfort to any table. This robust dish features a delectable blend of ground beef, tender ditalini pasta, and hearty beans simmered in a rich tomato broth, making it perfect for sharing with friends and family. With its medley of vegetables and aromatic spices, each spoonful is packed with flavor and nourishment. Whether served as a main course or alongside crusty bread, this soup promises to be a satisfying meal for any occasion.
Ingredients
- Olive oil
- Lean ground beef
- Onion
- Carrots
- Celery
- Garlic
- Crushed tomatoes
- Diced tomatoes
- Tomato paste
- Beef broth
- Italian seasoning
- Cannellini beans
- Kidney beans
- Ditalini pasta
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef, browning it while breaking into pieces; drain excess fat.
- Add diced onion, carrots, and celery to the pot; sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes, diced tomatoes, tomato paste, and beef broth. Add Italian seasoning, salt, and pepper; stir well.
- Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Stir in cannellini and kidney beans; bring back to a simmer.
- Add ditalini pasta; cook uncovered for 8-10 minutes until al dente.
- Serve hot with fresh parsley garnish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg