Description
Discover a delightful and comforting Olive Garden Pasta e Fagioli recipe that brings the warm flavors of Italy right to your kitchen. This hearty soup is a perfect blend of lean ground beef, colorful vegetables, and rich beans simmered in a savory broth, making it an ideal choice for cozy dinners or gatherings with family and friends. With its straightforward preparation, even novice cooks can create an impressive dish that everyone will love. Serve it with crusty bread or a fresh salad for a complete meal that’s not just filling but also packed with nutritional goodness. Enjoy the satisfaction of homemade comfort food that tastes like it came from your favorite restaurant!
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes (14 ounces)
- 1 can crushed tomatoes (14 ounces)
- 1 can red kidney beans (14 ounces), drained
- 1 can cannellini beans (14 ounces), drained
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
Instructions
- In a soup pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked.
- Add onion, celery, carrots, and garlic; sauté for 8–10 minutes until vegetables are tender.
- Stir in diced tomatoes, crushed tomatoes, kidney beans, cannellini beans, chicken broth, and spices. Bring to a boil.
- Reduce heat and simmer covered for about 15–20 minutes to develop flavors.
- Add ditalini pasta and cook until tender for another 15–20 minutes.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg