Olive Garden Pasta e Fagioli: An Amazing Ultimate Recipe
Olive Garden Pasta e Fagioli is a heartwarming soup that blends rich flavors with nourishing ingredients, making it an ideal choice for family dinners or cozy nights in. This delightful dish features tender pasta, hearty beans, and a medley of fresh vegetables simmered to perfection in a savory broth. With its quick preparation time and customizable ingredients, this recipe stands out as both a comforting meal and a versatile option for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup small pasta (such as ditalini or elbows)
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the ground beef or turkey until fully cooked, breaking it apart as it cooks.
- Add diced onion, garlic, carrot, and celery; sauté until softened.
- Stir in diced tomatoes and both types of beans.
- Pour in the beef broth and season with oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 15–20 minutes.
- In the last 10 minutes of cooking, add the small pasta until tender.
- Adjust seasoning to taste before serving hot.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 60mg