Description
Olive Garden Pasta e Fagioli is a hearty and comforting Italian soup made with pasta, beans, and vegetables, perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 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 teaspoon Italian seasoning
- 1 cup small pasta (like ditalini)
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add ground beef and cook until browned.
- Add onion, carrots, celery, and garlic; sauté until vegetables are tender.
- Stir 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 al dente, about 10 minutes.
- Season with salt and pepper to taste before serving.
Notes
- For a vegetarian version, substitute ground beef with mushrooms or lentils.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg