Description
Indulge in a warm bowl of Olive Garden Pasta E Fagioli, a comforting Italian-American classic that’s perfect for any night of the week. This hearty soup combines ground beef, robust beans, and al dente pasta, all simmered in a rich tomato broth infused with Italian herbs. With its vibrant flavors and satisfying textures, this one-pot meal is not only quick to prepare but also ideal for cozy family dinners or meal prep. In just 40 minutes, you can serve a deliciously filling dish that will have everyone asking for seconds.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups beef broth
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional 30 seconds. Add ground beef and cook until browned. Drain excess fat.
- Mix in crushed tomatoes and beef broth; stir in drained kidney beans, cannellini beans, Italian seasoning, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
- Cook ditalini pasta separately until al dente according to package directions; drain well.
- Stir cooked pasta into the soup just before serving to prevent it from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg