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Olive Garden Pasta e Fagioli Recipe

Olive Garden Pasta e Fagioli Recipe
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Warm up with this comforting and hearty Olive Garden Pasta e Fagioli Recipe, a delightful Italian-inspired soup that combines nutrient-rich beans, tender ground beef, and al dente pasta in a rich tomato broth. Perfect for chilly evenings or family gatherings, this dish is not only easy to prepare but also offers a satisfying balance of flavors and textures. The combination of savory ingredients makes it appealing for both kids and adults alike. Plus, it’s versatile—serve it on its own or alongside crusty bread for an even more satisfying meal. Make a large batch and store leftovers for quick meals later in the week!

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
  • Italian seasoning, salt, pepper

Instructions

  1. Dice the onion, celery, carrots, and mince the garlic.
  2. In a large pot over medium heat, heat olive oil and sauté the onion, celery, and carrots for 5–7 minutes until softened.
  3. Add minced garlic and cook for an additional minute.
  4. Stir in ground beef; brown for about 5–7 minutes until fully cooked.
  5. Mix in crushed tomatoes with kidney and cannellini beans.
  6. Pour in four cups of water or beef broth; bring to a boil then let simmer for about 20 minutes.
  7. Add ditalini pasta; cook for an additional 10–12 minutes until al dente.
  8. Adjust seasoning with salt and pepper before serving.

Nutrition

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

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