Description
This Olive Garden Pasta e Fagioli recipe is a hearty and comforting Italian soup that’s packed with beans, pasta, and flavorful herbs and spices. It’s a perfect dish for a cozy night in or to impress guests with a delicious homemade soup.
Ingredients
Ingredients for Olive Garden Pasta e Fagioli:
- 1 lb ground beef
- 1 small onion, diced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) white beans, drained and rinsed
- 4 cups beef broth
- 2 cups water
- 1 jar (24 oz) marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 cup ditalini pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef: In a large pot, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat.
- Add vegetables: Add the onion, carrot, celery, and garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
- Combine ingredients: Stir in the diced tomatoes, kidney beans, white beans, beef broth, water, marinara sauce, oregano, basil, salt, black pepper, and red pepper flakes. Bring to a simmer.
- Add pasta: Add the ditalini pasta and cook until al dente, following the package instructions.
- Serve: Ladle the Pasta e Fagioli into bowls and garnish with chopped parsley. Serve hot and enjoy!
Notes
- You can customize this soup by adding more vegetables like zucchini or spinach.
- For a vegetarian version, swap the beef broth for vegetable broth and omit the ground beef.
