Olive Garden Pasta e Fagioli: Easy & Hearty Comfort Food Recipe
A delicious and easy recipe for Olive Garden’s Pasta e Fagioli, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) cannelini beans, drained
- 1 can (28 ounces) diced tomatoes
- 4 cups beef broth
- 1 cup small pasta (ditalini or similar)
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the onion and garlic, cooking until the onion is translucent.
- Stir in the kidney beans, cannelini beans, diced tomatoes, and beef broth. Bring to a boil.
- Add the pasta and Italian seasoning. Reduce heat and simmer until the pasta is cooked.
- Season with salt and pepper to taste. Serve warm.
Notes
- For a thicker soup, you can blend some of the beans before adding them to the pot.
- Feel free to add additional vegetables like carrots or celery for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg