Description
Enjoy a warm bowl of Olive Garden Pasta e Fagioli, an Italian classic that brings comfort and satisfaction to any meal. This hearty soup is filled with tender ditalini pasta, nutritious beans, and lean ground beef, simmered in a rich broth of crushed tomatoes and aromatic herbs. Perfect for chilly evenings or family gatherings, this recipe is quick to prepare and offers a delightful blend of flavors that will please everyone at the table. Serve it alongside fresh salads and crusty bread for a complete dining experience.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 lb ground beef
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes (28 oz or 800 g)
- 1 can kidney beans (15 oz or 425 g), drained and rinsed
- 1 can cannellini beans (15 oz or 425 g), drained and rinsed
- 1 cup ditalini pasta (about 100 g)
- 1 tablespoon Italian seasoning
- Salt to taste
- Pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Dice the onion, celery, and carrots; mince the garlic.
- In a large pot over medium heat, sauté the diced onion, celery, and carrots in olive oil for 5-7 minutes until softened.
- Add minced garlic and cook for another minute.
- Stir in ground beef, breaking it apart as it cooks until browned (about 5-7 minutes). Drain excess fat if needed.
- Mix in crushed tomatoes, kidney beans, and cannellini beans.
- Pour in about 4 cups of water or beef broth; bring to a boil then reduce heat to simmer for 20 minutes.
- Add ditalini pasta and cook for an additional 10-12 minutes until al dente.
- Season with salt and pepper to taste. Serve hot with optional fresh parsley or basil garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 60mg