Description
A hearty copycat version of Olive Garden’s Pasta e Fagioli, rich in flavor and perfect for a comforting meal.
Ingredients
Scale
- 1 lb ground beef
- 1 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
- 2 cups beef broth
- 1 cup small pasta (like ditalini)
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Stir in the kidney beans, cannellini beans, diced tomatoes, and beef broth.
- Add pasta and Italian seasoning; bring to a boil.
- Reduce heat and simmer until pasta is tender.
- Season with salt and pepper to taste.
Notes
- Serve with grated Parmesan cheese on top.
- Store leftovers in the refrigerator for up to 3 days.
- This dish can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg
Keywords: copycat olive garden pasta e fagioli