Description
If you’re craving a comforting and hearty dish, look no further than this Olive Garden Pasta E Fagioli recipe. This delightful one-pot meal combines ground beef, tender beans, and flavorful pasta in a rich tomato broth, making it the perfect choice for busy weeknights or cozy family dinners. In just 40 minutes, you can whip up this satisfying soup that’s not only delicious but also versatile—customize it with your favorite vegetables or pasta shapes! Whether served with crusty bread or topped with fresh herbs, this dish promises to be a hit at your dinner table.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups beef broth
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for about 5 minutes until soft.
- Stir in minced garlic; cook for 30 seconds until fragrant. Add ground beef and cook until browned; drain excess fat.
- Mix in crushed tomatoes and beef broth. Add red kidney beans, cannellini beans, Italian seasoning, salt, and pepper.
- Bring the soup to a gentle boil, reduce heat, and simmer for 15 minutes.
- Cook ditalini pasta separately according to package directions until al dente; drain.
- Stir the cooked pasta into the soup just before serving.
- Taste and adjust seasonings as needed; serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 60mg