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Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli Recipe
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Indulge in a warm and hearty bowl of Olive Garden Pasta e Fagioli, perfect for chilly days or casual gatherings. This comforting Italian soup features tender ditalini pasta, nutritious kidney and cannellini beans, and a medley of aromatic vegetables simmered in a rich tomato broth. With its blend of flavors and wholesome ingredients, this dish is not only delicious but also budget-friendly, making it an ideal choice for family dinners or any occasion. Enjoy it as a standalone meal or pair it with crusty bread and a fresh salad for a complete dining experience.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1/2 lb ground beef
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup ditalini pasta
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish

Instructions

  1. Dice the onion, celery, and carrots; mince the garlic.
  2. In a large pot over medium heat, sauté the onion, celery, and carrots in olive oil until softened (5-7 minutes).
  3. Add garlic and cook until fragrant (about 1 minute).
  4. Incorporate ground beef; cook until browned (5-7 minutes). Drain excess fat if necessary.
  5. Stir in crushed tomatoes, kidney beans, and cannellini beans.
  6. Pour in about 4 cups of water or beef broth; bring to a boil then reduce to simmer for 20 minutes.
  7. Add ditalini pasta; cook for an additional 10-12 minutes until al dente.
  8. Season with salt and pepper to taste; serve hot with optional garnishes.

Nutrition

Find it online: https://simplecookvibes.com/olive-garden-pasta-e-fagioli-recipe/

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