Description
Pasta e Fagioli is a comforting Italian soup made with ground beef, beans, and ditalini pasta, inspired by Olive Garden’s popular dish.
Ingredients
Scale
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 carton (32 oz) chicken broth
- 1 can (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
- Italian seasoning, salt, and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil and brown the ground beef for 3–5 minutes. Drain excess fat.
- Sauté diced carrots, onion, celery, and garlic in the same pot for about 4 minutes until softened.
- Return the cooked beef to the pot along with diced tomatoes and tomato sauce; stir to combine.
- Add Great Northern beans, kidney beans, and chicken broth; simmer for 10 minutes.
- Stir in ditalini pasta and seasonings; cook for another 10 minutes until pasta is tender.
- Serve hot with fresh basil or Parmesan cheese as desired.
Notes
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, replace ground beef with plant-based meat or omit it altogether.
- Add more vegetables like spinach or zucchini for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg