Olive Garden Pasta e Fagioli Recipe
This hearty Italian soup combines tender beef, vibrant vegetables, and a robust broth, offering a warm hug with every bowl.
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.
Notes
Store leftover Pasta e Fagioli in the refrigerator for up to 3 days or freeze portions for up to 3 months.