Olive Garden Pasta e Fagioli
Olive Garden Pasta e Fagioli is a comforting and hearty soup that brings the rich flavors of Italy right to your kitchen. Packed with protein-rich ground beef, fiber-filled beans, and a medley of fresh vegetables, this dish is not only delicious but also incredibly satisfying. Perfect for family dinners or cozy nights in, this recipe can be prepared in just 45 minutes, making it an ideal choice for busy weeknights. With its aromatic blend of herbs and spices, every spoonful offers a warm embrace that everyone will cherish. Customize it with your favorite veggies or beans for a personal touch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups beef broth
- 1 cup small pasta (like ditalini or elbow)
- Italian seasoning, salt, and pepper to taste
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
- Add onion, garlic, carrots, and celery; sauté until vegetables are tender (5-7 minutes).
- Stir in cannellini beans, kidney beans, and diced tomatoes.
- Pour in beef broth; stir to combine.
- Season with Italian seasoning, salt, and pepper; mix well.
- Bring the soup to a boil; then reduce heat and simmer for 10-15 minutes.
- Add pasta and continue to simmer until al dente (8-10 minutes).
- Taste and adjust seasoning as desired.
- Serve hot with optional garnishes like parsley or cheese.
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg