Description
Olive Garden Pasta e Fagioli Soup is a comforting blend of savory beans and pasta simmered in a rich broth, perfect for cozy evenings with family or friends.
Ingredients
- Extra virgin olive oil
- Lean ground beef
- Diced onion
- Chopped carrots
- Chopped celery
- Minced garlic
- Crushed tomatoes
- Canned kidney beans
- Canned cannellini beans
- Ditalini pasta
- Low-sodium chicken broth
- Dried oregano and basil
- Salt and pepper
- Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions, carrots, and celery until the onions are translucent.
- Add ground beef and cook until browned. Stir in minced garlic until fragrant.
- Mix in crushed tomatoes, rinsed kidney beans, and cannellini beans; combine well.
- Pour in chicken broth and add oregano and basil. Bring to a gentle boil while stirring occasionally.
- Add ditalini pasta, reduce heat, and simmer for 10–12 minutes until pasta is al dente.
- Season with salt and pepper as needed. Serve hot topped with grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg