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Olive Garden Pasta E Fagioli

Olive Garden Pasta E Fagioli
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Indulge in the comforting taste of this Olive Garden Pasta E Fagioli, a hearty one-pot soup that perfectly captures the essence of Italian cuisine. Packed with ground beef, nutritious beans, and ditalini pasta simmered in a rich tomato broth, this dish is not only satisfying but also quick to prepare, making it an ideal choice for busy weeknight dinners or meal prep. In just 40 minutes, you can create a flavorful family-friendly meal that warms the soul and pleases everyone at the table. Customize it with your favorite vegetables or spices for an extra touch of flair, and enjoy this delightful homage to a restaurant classic from the comfort of your own home.

Ingredients

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  • 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
  • Italian seasoning, salt, and black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for about 5 minutes until softened.
  2. Stir in garlic and cook for another 30 seconds until fragrant. Add ground beef; cook until browned; drain excess fat.
  3. Add crushed tomatoes and beef broth; stir in both types of beans along with Italian seasoning, salt, and pepper.
  4. Bring to a gentle boil; reduce heat and let simmer for 15 minutes.
  5. Cook ditalini pasta separately according to package directions until al dente; drain.
  6. Just before serving, stir cooked pasta into the soup to prevent sogginess.
  7. Adjust seasoning if necessary before serving hot.

Nutrition

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