Description
Warm your soul with Olive Garden Pasta e Fagioli, a hearty Italian soup that perfectly blends tender pasta, savory ground beef, and nutritious beans in a rich tomato broth. This easy-to-make recipe delivers robust flavors and comforting aromas, making it the ideal dish for cozy evenings or chilly days.
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb ground beef
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes with juices
- 4 cups low-sodium beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- ? cup small pasta (like ditalini)
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; saut? until softened (about 5 minutes).
- Add ground beef and cook until browned (about 6 minutes). Drain excess fat.
- Stir in minced garlic and cook for an additional minute.
- Pour in diced tomatoes with their juices, beef broth, kidney beans, and small pasta; stir well.
- Season with oregano, salt, and pepper. Bring to a boil then reduce heat to low. Simmer uncovered for about 30 minutes.
- Serve warm with grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg