Who doesn’t love Olive Garden? While we can’t all dine out whenever we want, you can easily bring that beloved Italian experience to your kitchen with this comforting Pasta Fagioli recipe. Italian cuisine is renowned for its flavors, and this hearty dish is not only delicious but also straightforward to make!
Ingredients
- 1 lb lean ground beef
- 1 yellow onion, finely chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans beef broth
- 1 (14.5 oz) can petite diced tomatoes
- 1/2 cup water
- 2 tsp granulated sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- Freshly grated Parmesan cheese for serving
- Salt and pepper to taste
Instructions
- Cook the Beef: In a large pot over medium heat, brown the lean ground beef until no pink remains.
- Add Vegetables: Once the beef is cooked, stir in the chopped onions, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are tender.
- Combine Ingredients: Add the tomato sauce, beef broth, petite diced tomatoes, water, basil, oregano, sugar, salt, and pepper to the pot. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 5-6 minutes.
- Cook the Pasta: Stir in the ditalini pasta and cook for an additional 10 minutes or until both the pasta and vegetables are tender.
- Add Beans: Stir in the kidney beans and cannellini beans, heating until they are warmed through. Taste and adjust the seasoning as needed. If you prefer a thinner soup, add more water.
- Serve: Make sure everything is well combined and hot. Serve your Pasta Fagioli with a generous sprinkle of freshly grated Parmesan cheese on top.
This Pasta Fagioli is perfect for a cozy night in and brings the taste of Olive Garden right to your dinner table! Enjoy every flavorful bite!