Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli

from insanelygoodrecipes.com
45 min

This Olive Garden Pasta e Fagioli is a cozy and hearty soup with tender beef, beans, and pasta in a rich and flavorful broth. It's pure comfort in a bowl.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef or Italian sausage
  • 1 medium onion, finely diced
  • 3 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 3 cups chicken broth
  • 2 (15 ounce) cans tomato sauce
  • 1 (15 ounce) can diced tomatoes
  • 1 cup water
  • 2 teaspoons granulated sugar
  • 1 cup dry ditalini pasta
  • 1 Parmesan rind, optional
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can Great Northern beans, drained and rinsed
  • salt and freshly ground black pepper, to taste
  • grated Parmesan cheese and fresh basil leaves, for garnish

Directions

  1. 1

    Warm 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned and fully cooked, about 4-5 minutes. Transfer the beef to a plate and set aside.

  2. 2

    In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes.

  3. 3

    Add the minced garlic, dried basil, oregano, and thyme, and cook for an additional 1 minute until fragrant.

  4. 4

    Return the cooked ground beef to the pot. Stir in the chicken broth, tomato sauce, diced tomatoes, water, sugar, ditalini pasta, and Parmesan rind.

  5. 5

    Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring often, until the pasta is tender.

  6. 6

    Stir in the drained and rinsed kidney beans and Great Northern beans. Continue cooking for 2-3 minutes, just until the beans are heated through. Remove and discard the Parmesan rind, then carefully taste and season with salt and pepper.

  7. 7

    Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and basil leaves, if desired. Serve warm with crusty bread, and enjoy!