Description
Enjoy a cozy bowl of Olive Garden Pasta e Fagioli Recipe, the perfect dish to warm you on chilly days. This hearty Italian soup is packed with tender ditalini pasta, nutritious beans, and a medley of fresh vegetables, creating a delightful balance of flavors and textures. Easy to prepare and customizable, this recipe is ideal for weeknight dinners or family gatherings. With its rich tomato base and aromatic seasonings, it captures the essence of traditional Italian comfort food in every spoonful.
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 to taste
- Pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Dice the onion, celery, carrots, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté diced vegetables for 5–7 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Incorporate ground beef into the pot, breaking it up as it cooks until browned (about 5–7 minutes). Drain any excess fat.
- Stir in crushed tomatoes, kidney beans, and cannellini beans until well mixed.
- Pour in 4 cups of water or beef broth; bring to a boil then lower the heat to simmer for 20 minutes.
- Add ditalini pasta and cook for another 10–12 minutes until al dente.
- Taste and adjust seasoning with salt and pepper as desired before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 50mg