Description
A hearty and flavorful copycat recipe of Olive Garden’s Pasta e Fagioli.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tablespoon Italian seasoning
- 1 cup small pasta, like ditalini
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add ground beef and cook until browned.
- Mix in kidney beans, cannellini beans, diced tomatoes, beef broth, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add pasta and cook until tender, about 10 minutes.
- Season with salt and pepper to taste.
Notes
- Serve hot with grated Parmesan cheese.
- This soup can be made ahead and stores well in the refrigerator.
- Add more broth for a thinner consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: copycat olive garden pasta e fagioli