Description
Indulge in the comforting warmth of Olive Garden Pasta e Fagioli: An Amazing Ultimate Recipe. This hearty Italian soup combines ground beef, nutritious beans, and vibrant vegetables for a delightful meal that’s perfect for any occasion. With its rich flavors and satisfying textures, this dish is sure to become a family favorite. Whether you serve it as a main course or alongside crusty bread and a fresh salad, every spoonful promises comfort and satisfaction. Best of all, it comes together in just 45 minutes, making it an ideal weeknight dinner option.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbows)
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef; cook until browned.
- Stir in onion, garlic, carrot, and celery; cook until softened.
- Add diced tomatoes, cannellini beans, and kidney beans to the pot.
- Pour in beef broth; mix well.
- Season with oregano, basil, salt, and pepper.
- Bring to a boil; reduce heat and simmer for 15–20 minutes.
- In the last 10 minutes of cooking, add small pasta until tender.
- Adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg