Olive Garden Pasta e Fagioli
Discover the joy of making Olive Garden Pasta e Fagioli at home with this hearty and comforting recipe. This Italian-inspired soup combines tender beef, protein-packed beans, and an array of fresh vegetables simmered in a rich tomato broth. Perfect for family dinners or cozy gatherings, this dish is not only easy to prepare but also bursting with flavor that warms both the body and soul. Enjoy it on its own or pair it with crusty bread for a satisfying meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people (6 servings) 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) great northern beans, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup ditalini pasta
- 2 tbsp olive oil
- 1 ½ tsp basil
- 1 tsp oregano
- ½ tsp thyme
- Salt & pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté the diced onion until translucent.
- Add the diced carrots and celery; cook for an additional 5 minutes.
- Push vegetables aside and brown the ground beef in the pot until fully cooked.
- Stir in minced garlic and spices; cook until fragrant.
- Incorporate crushed tomatoes and tomato sauce into the pot; mix well.
- Pour in beef broth and bring to a boil.
- Lower heat to simmer; add drained beans and ditalini pasta. Cook for about 10–12 minutes until pasta is tender.
- Serve hot, adjusting seasoning as needed.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg