Pasta Fagioli Recipe
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5.0
39 reviews
Excellent
Pasta Fagioli Recipe
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Pasta Fagioli Recipe – If you love the Olive Garden Pasta Fagioli recipe, then I think you’ll love this homemade version as much or more! Ready in 30 minutes!
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Ingredients
- 1 pound ground beef
- ½ medium onion finely chopped
- 2 medium carrots shredded or finely chopped
- 3 talks celery chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce can) tomato sauce
- 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
- 1½ teaspoons fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups uncooked ditalini pasta
- 1 (15-ounce can) red kidney beans
- 1 ounce can great northern beans
- grated Parmesan cheese for garnish
- freshly chopped parsley for garnish
Instructions
- Brown ground beef in stockpot set over medium heat, stirring frequently until cooked throughout, about 5 minutes. Drain away any drippings from the beef and stir in the onions, carrots, and celery and cook until just tender, about 3 minutes. Stir in the garlic and reduce the heat to low. Stir in the stock, tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper. Bring to a boil and stir in the ditalini, along with the beans and their liquid. Reduce the heat to medium and cook until the vegetables are tender and the pasta is al dente, about 10 minutes.
- Serve warm with grated Parmesan cheese and parsley, optional.
Notes
- Vegetarian: For a vegetarian version of this soup, simply omit the ground beef and use vegetable stock.
- Vegan:For a vegan version of this soup, simply omit the ground beef, use vegetable stock, and omit the Parmesan as garnish
- Make-Ahead: Allow soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days.
- Freezer Friendly: Allow soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.
- Meat - you are looking for added flavor here. You can use ground beef as I do in this recipe, or substitute with diced bacon or pancetta or even Italian sausage. To lighten the soup, you can also use ground chicken or ground turkey. If you are vegan or vegetarian or prefer a meatless soup, you can omit the meat altogether.
- Broth - you can use vegetable broth, beef broth, or chicken broth in this recipe based on your personal preference.
- Beans - I use red kidney beans and great northern beans as these are closest to the Olive Garden recipe I love. You can also use cannellini beans or another favorite bean.
- Pasta - I use Ditalini pasta (again, it is what is used in the Olive Garden version). You can also use any other small cut of pasta that you have on hand or your family enjoys. Elbow noodles work great, too!
- Seasonings - In addition to the seasonings that I use in my recipe, you can also make your soup a little spicier by using a few dashes of hot sauce or adding red pepper flakes if you like.
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
35g
(12%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
53mg
(18%)
Sodium
472mg
(20%)
Potassium
434mg
(12%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3485IU
(70%)
Vitamin C
3mg
(3%)
Calcium
42mg
(4%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 472mg | 20% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3485IU | 70% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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