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Olive Garden Pasta e Fagioli Recipe

Olive Garden Pasta e Fagioli Recipe
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Warm up your chilly days with this delightful Olive Garden Pasta e Fagioli Recipe, a hearty Italian soup that’s both comforting and nutritious. This dish blends tender ditalini pasta with protein-rich beans and fresh vegetables, creating a symphony of flavors in every spoonful. Perfect for weeknight dinners or special gatherings, it’s an ideal addition to your recipe collection. With its quick preparation and customizable ingredients, you can easily adjust it to suit your taste preferences. Plus, the leftovers taste even better the next day—making this recipe a must-try!

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 crushed tomatoes (28 oz)
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 can cannellini beans (15 oz), drained and rinsed
  • 1 cup ditalini pasta (about 100 g)
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Dice the onion, celery, carrots, and mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Sauté the onion, celery, and carrots for about 5–7 minutes until softened.
  3. Add minced garlic and cook for another minute.
  4. Add ground beef and cook until browned (about 5–7 minutes). Drain excess fat if needed.
  5. Stir in crushed tomatoes, kidney beans, and cannellini beans; combine well.
  6. Pour in four cups of water or beef broth; bring to a boil then reduce heat to 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 hot.

Nutrition

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