Olive Garden Pasta e Fagioli
Warm up your evenings with this delightful Olive Garden Pasta e Fagioli recipe, a comforting Italian bean soup that brings restaurant-quality flavors right to your home. This hearty dish combines lean ground beef, vibrant vegetables, and a medley of beans in a rich tomato broth, making it perfect for family dinners or cozy gatherings. The best part? It’s incredibly easy to prepare and is ready in under an hour! Serve it alongside crusty bread or a fresh salad for a complete meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 3 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 4 cloves garlic (minced)
- 1 can diced tomatoes (14 oz)
- 1 can crushed tomatoes (14 oz)
- 1 can red kidney beans (drained, 14 oz)
- 1 can cannellini beans (drained, 14 oz)
- 4 cups chicken broth
- 3/4 cup uncooked ditalini pasta
- Salt and pepper to taste
Instructions
- Brown the ground beef in a soup pot over medium-high heat; break it up as it cooks.
- Add the onion, celery, carrots, and garlic; sauté for about 8-10 minutes until softened.
- Stir in the diced and crushed tomatoes, both types of beans, chicken broth, and seasonings. Bring to a boil.
- Reduce heat and let simmer covered for 15-20 minutes.
- Add the pasta and simmer until tender (about another 15-20 minutes), stirring occasionally.
- Season with salt and pepper before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg