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–+ servings

Pasta e Fagioli Recipe

A hearty and comforting Italian bean and pasta soup, perfect for a chilly evening. This recipe is a delicious copycat of the classic Olive Garden version.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 2 Tbsp olive oil divided
  • 1 lb lean ground beef
  • 1.5 cups chopped yellow onion
  • 1 cup diced carrots about 2 medium
  • 1 cup diced celery about 3 stalks
  • 3 cloves garlic minced (1 Tbsp)
  • 3 cans tomato sauce 8 oz each
  • 2 cans low-sodium chicken broth 14.5 oz each
  • 0.5 cup water then more as desired
  • 1 can diced tomatoes 15 oz
  • 2 tsp granulated sugar
  • 1.5 tsp dried basil
  • 1 tsp dried oregano
  • 0.75 tsp dried thyme
  • 0.5 tsp dried marjoram
  • Salt and freshly ground black pepper to taste
  • 1 cup dry ditalini pasta
  • 1 can dark red kidney beans drained and rinsed, 15 oz
  • 1 can great northern beans drained and rinsed, 15 oz
  • Finely shredded Romano or Parmesan cheese for serving
  • 3 Tbsp minced fresh parsley

Instructions
 

Preparation Steps

  • Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in ground beef and cook, stirring occasionally, until cooked through. Drain fat from beef then transfer beef to a plate, set aside.
  • Heat remaining 1 Tbsp olive oil in the same pot. Add onions, carrots, and celery and saute over medium-high heat until tender, about 6 minutes. Add garlic and saute 1 minute longer.
  • Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef. Season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low. Cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15-20 minutes.
  • Meanwhile, prepare ditalini pasta according to package directions, cooking to al dente.
  • Add cooked and drained pasta to the soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired. Allow to cook 1 minute longer.
  • Stir in parsley. Serve warm with grated Romano or Parmesan cheese.

Notes

This soup is even better the next day as the flavors meld together. Feel free to adjust the amount of liquid to achieve your desired consistency.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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