Description
A delicious and hearty Pasta E Fagioli recipe inspired by Olive Garden, perfect for a comforting meal.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup small pasta (like ditalini)
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add chopped onion and minced garlic to the pot, cooking until the onion is translucent.
- Stir in the kidney beans, cannellini beans, diced tomatoes, and beef broth.
- Add the small pasta and Italian seasoning, then bring to a boil.
- Reduce heat and let simmer for about 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Pasta E Fagioli, Olive Garden Copycat Recipe, Italian Soup, Hearty Soup