Description
This Pasta e Fagioli recipe, inspired by Olive Garden’s version, combines tender ground beef, hearty beans, vegetables, and ditalini pasta in a flavorful tomato broth. It’s a comforting Italian soup that’s easy to prepare and perfect for a family meal.
Ingredients
Scale
Meat and Oil
- 1 lb lean ground beef
- 1 tbsp olive oil
Vegetables
- 2 medium carrots, diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic, pressed or minced
Canned Goods
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
Liquids and Pasta
- 32 oz chicken broth
- 1 cup ditalini pasta
Seasonings
- 1 tbsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper (adjust to taste)
- 2 tbsp fresh basil (optional)
Instructions
- Brown the Ground Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 3-5 minutes, breaking it apart into small pieces until browned.
- Drain and Set Aside Beef: Remove the cooked beef from the pot and drain any excess fat. Set the beef aside for later.
- Sauté Vegetables: In the same pot, add the diced carrots, onion, celery, and pressed garlic. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
- Add Tomatoes and Beef: Return the browned beef to the pot along with the canned diced tomatoes and tomato sauce. Stir everything to combine well with the vegetables.
- Add Beans and Simmer: Add the drained Great Northern and kidney beans to the pot. Pour in the chicken broth, stir, and allow the mixture to simmer gently for about 10 minutes to develop flavors.
- Cook Pasta and Season: Add the ditalini pasta, Italian seasoning, salt, and black pepper to the simmering soup. Cook for an additional 10 minutes, or until the pasta is tender.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parmesan cheese if desired. Serve immediately for best flavor.
Notes
- Drain and rinse canned beans well to reduce sodium content.
- Adjust salt and pepper according to your taste preference.
- Fresh basil adds a fresh herbal note but can be omitted if unavailable.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
