Description
Indulge in the rich and comforting flavors of homemade Olive Garden Pasta e Fagioli, a classic Italian bean soup that warms both body and soul. This hearty dish is loaded with tender ground beef, nutritious beans, fresh vegetables, and al dente ditalini pasta all simmered in a savory tomato broth. Perfect for cozy dinners or family gatherings, this recipe is not only quick to prepare but also allows for endless customization based on your pantry staples. Enjoy this satisfying meal that brings a touch of Italy to your kitchen!
Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) great northern beans, drained
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup ditalini pasta
- Olive oil and seasonings (basil, oregano, thyme)
Instructions
- In a large pot over medium heat, add olive oil and sauté diced onion, carrots, celery, and minced garlic until softened.
- Push vegetables aside and brown the ground beef in the pot.
- Add crushed tomatoes and beef broth; stir well to combine.
- Incorporate drained beans and bring the mixture to a gentle boil before adding ditalini pasta.
- Reduce heat to low, cover the pot, and let it simmer for about 25 minutes.
- Season with basil, oregano, thyme, salt, and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 65mg