Pasta e Fagioli (Olive Garden Copycat)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
12 servings
-
Calories
2047 kcal
-
Course
Main Course, Soup
Pasta e Fagioli (Olive Garden Copycat)
Description
This Pasta e Fagioli recipe starts by browning lean ground beef, then cooking diced carrot, onion, celery, and garlic until softened, building a savory base. Canned diced tomatoes and tomato sauce are added with the meat, contributing acidity and richness. Two varieties of beans—great northern and kidney—add creaminess and protein to the soup.
Chicken broth provides cooking liquid, and ditalini pasta is stirred in to cook until tender. Italian seasoning and salt and black pepper balance and enhance flavors. The soup results in a thick, tomato-rich mixture combining meat's savoriness with tender beans and pasta, offering a supple and filling texture.
This dish can be served immediately and garnished with fresh basil or Parmesan cheese for additional freshness or richness. It functions as a standalone warm meal well suited to cooler days or when a comforting, balanced dish is desired.
Ingredients
- 1 lb ground beef lean
- 1 tbsp olive oil
- 2 carrot diced into small cubes, medium
- 1 onion diced into small cubes, large
- 1 celery diced into small cubes, stalk
- 3 garlic cloves
- 15 oz diced tomatoes canned
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz great northern beans drained and rinsed, canned
- 15 oz Kidney Beans drained and rinsed, canned
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt adjust to taste
- 1 tsp black pepper adjust to taste
- 2 tbsp basil optional, fresh
Instructions
- On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
- Remove cooked beef from the pot. Drain of excess fat and set aside.
- In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
- Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
- Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
- Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
- Serve right away with a sprinkle of basil or parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 2047 kcal
% Daily Value*
| Calories | 204.7kcal | 10% |
| Carbs | 26.01g | |
| Protein | 17.33g | 35% |
| Fat | 4.1g | 6% |
| Saturated Fat | 1.27g | 6% |
| Cholesterol | 23.44mg | 8% |
| Sodium | 487.45mg | 20% |
| Potassium | 726.41mg | 15% |
| Fiber | 6.81g | 27% |
| Sugar | 3.6g | 7% |
| Vitamin A | 1918.02IU | 38% |
| Vitamin C | 8.17mg | 9% |
| Calcium | 70.56mg | 7% |
| Iron | 3.85mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
