Description
This Olive Garden Pasta e Fagioli recipe is a comforting Italian soup featuring a savory blend of ground beef, beans, diced vegetables, and ditalini pasta simmered in a rich tomato broth. Perfect for a hearty meal, this classic dish combines protein, fiber, and vibrant flavors for a delicious and satisfying experience.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Main Ingredients
- 1/2 lb (225 g) ground beef
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 1 cup (about 100 g) ditalini pasta
- 1 tablespoon Italian seasoning
Seasoning
- Salt, to taste
- Pepper, to taste
Garnish (Optional)
- Fresh parsley or basil
Instructions
- Prepare the vegetables: Dice the onion, celery, and carrots finely. Mince the garlic cloves finely to release their aroma.
- Sauté vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots, sautéing for 5-7 minutes until they soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional minute to enhance the flavor without burning it.
- Brown the ground beef: Add the ground beef to the pot, breaking it apart with a wooden spoon as it cooks. Brown the meat evenly over 5-7 minutes. Drain any excess fat if necessary to keep the soup from becoming greasy.
- Add tomatoes and beans: Stir in the crushed tomatoes along with the drained kidney beans and cannellini beans. Mix well to combine all ingredients evenly.
- Simmer soup: Pour about 4 cups of water or beef broth into the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 minutes, allowing flavors to meld together.
- Cook pasta: Add the ditalini pasta to the simmering soup. Cook for an additional 10-12 minutes until the pasta is tender but still al dente.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley or basil if desired for a fresh finish.
Notes
- Use beef broth instead of water for a richer soup flavor.
- To make this recipe vegetarian, omit ground beef and add extra beans or vegetables.
- Ditalini pasta can be substituted with small elbow macaroni or other small pasta shapes.
- Simmering time can be adjusted slightly depending on your stove and desired soup thickness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
