Welcome to the warm embrace of comfort food with our take on the classic Olive Garden Pasta e Fagioli. Whether you’re cozying up on a chilly evening or simply craving the familiar tastes of Italian-inspired goodness, this recipe is sure to hit the spot. Drawing from traditional flavors, it’s crafted to please both belly and soul with every spoonful.
Ingredients
- 1 pound ground beef
- 1 cup diced onion
- 1 cup sliced carrots
- 1 cup chopped celery
- 2 minced garlic cloves
- 2 tablespoons olive oil
- 2 cans diced tomatoes (15 oz each)
- 1 can red kidney beans, drained (15 oz)
- 1 can white navy beans, drained (15 oz)
- 4 cups beef broth
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup ditalini pasta
Equipments
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
How to Make Olive Garden Pasta e Fagioli – Step By Step
Step 1: Sauté Aromatic Ingredients
Begin by heating two tablespoons of olive oil in a large pot over medium heat. Add diced onions, carrots, celery, and minced garlic. Sauté these aromatic vegetables for about 10 minutes until they become fragrant and the onions are translucent. This foundation of flavors sets the stage for your soup’s delicious depth.
Step 2: Brown Ground Beef
Once the vegetables are softened, add the ground beef to the pot. Cook until it’s no longer pink, breaking it up with a wooden spoon as you go. This will take around 5 to 7 minutes. The beef adds a robust richness that is quintessential to a hearty Pasta e Fagioli.
Step 3: Add Tomatoes and Broth
Next, incorporate the diced tomatoes (including the juices), beef broth, kidney beans, and navy beans into the pot. Stir to combine everything well. These ingredients blend together to create the hearty base of your soup.
Step 4: Season & Simmer
Season the soup with salt, oregano, basil, thyme, and black pepper. Stir well before bringing the mixture to a boil. Once boiled, lower the heat to a simmer and cover the pot. Let the soup simmer for about 30 minutes, stirring occasionally, to let all the flavors meld together beautifully.
Step 5: Cook the Pasta
Approximately 10 minutes before serving, increase the soup’s heat back to a low boil. Add the ditalini pasta directly to the pot. Allow it to cook with the soup, stirring frequently to avoid sticking, until al dente, which should take about 8 to 10 minutes.
How to Serve Olive Garden Pasta e Fagioli
Ladle your delightful Olive Garden Pasta e Fagioli into bowls and savor it warm. To elevate this classic even more, serve with a sprinkle of freshly grated Parmesan cheese and a sprinkle of parsley. A side of crusty bread makes the perfect complement, although it’s entirely optional if you’re keeping an eye on carbs.
Recipe Success Tips & Suggestions
For the best results, ensure all vegetables are uniformly chopped to promote even cooking. Feel free to swap ground beef with ground turkey for a lighter alternative. If you desire a more brothy soup, adjust by adding extra beef broth as needed. Lastly, make this recipe vegetarian by opting for vegetable broth and omitting the meat altogether.
Pumping Up the Protein: High-Protein Olive Garden Pasta e Fagioli
Looking to up your protein game? Consider using ground turkey along with lean ground beef for a protein-packed version. You can also mix in cubed firm tofu for an unexpected yet delightful twist. These additions not only boost protein but also enhance the texture, making your Pasta e Fagioli delightfully substantial.
Additionally, adding a handful of spinach or kale just before serving not only boosts nutritional value but also introduces a layer of freshness and vivid color to your dish.
Low-Carb Delight: A Carb-Conscious Version
If you’re mindful of carbohydrates, transforming this recipe into a low-carb sensation is simple. Substitute traditional pasta with zucchini noodles (zoodles) or use chickpea pasta for a dose of fiber and protein without excess carbs. These switches make it a go-to for those watching their carbohydrate intake without sacrificing taste.
In place of traditional beans, consider adding green beans or wax beans, which are lower in carbs and maintain that heartiness your appetite craves.
Storage Instructions
Leftover Pasta e Fagioli can be stored in the refrigerator for up to 3 days in a sealed container. For longer storage, divide the soup into portions and freeze for up to 3 months. If freezing, it’s best to leave out the pasta and add it fresh when reheating to maintain the best texture.
FAQs
- Can I use canned beans for Pasta e Fagioli? Absolutely! Canned beans are convenient and work perfectly in this recipe.
- Can I make this recipe vegetarian? Yes, simply use vegetable broth and omit the meat. Add extra beans if desired for more substance.
- What pasta is best for Pasta e Fagioli? Ditalini or small elbow macaroni works best, but feel free to use your preferred small pasta shape.
- Can Pasta e Fagioli be made in advance? Yes, it’s even more flavorful the next day! Just store it properly and reheat when ready to serve.
- How can I reduce the sodium in this recipe? Opt for low-sodium broth and canned beans, and adjust salt seasoning to taste.
A Tasty Journey Worth Sharing
Embrace the heartiness and rich flavors of the Olive Garden Pasta e Fagioli right from your own kitchen! We hope this recipe brings a bit of Italy to your home and a lot of joy to your table. Don’t forget to share this comforting recipe with friends and family, and let us know your favorite twists in the comments below!
Olive Garden Pasta e Fagioli Recipe
Ingredients
Main Ingredients
- ground beef
- diced onion
- sliced carrots
- chopped celery
- minced garlic
- olive oil
- diced tomatoes
- red kidney beans
- white navy beans
- beef broth
- salt
- dried oregano
- dried basil
- dried thyme
- black pepper
- ditalini pasta
Instructions
Steps
- Sauté aromatic vegetables in olive oil for 10 minutes on medium heat until translucent.
- Brown the ground beef using a wooden spoon until cooked through, about 5-7 minutes.
- Add diced tomatoes, beef broth, kidney beans, and navy beans; mix well.
- Season with salt, oregano, basil, thyme, and pepper. Bring to a boil, then lower to simmer for 30 minutes.
- Increase heat, add pasta, and cook until al dente, stirring occasionally.