Olive Garden Pasta Fagioli Recipe
Olive Garden's Pasta Fagiolio is the kind of soup you can count on when you want something that feels generous and filling.I start by browning the meat in the same pot I’ll use for the soup so none of the flavor gets left behind.Once the carrots and celery hit the pot, I give them a solid 10 minutes to soften and pull out their sweetness.Make sure not to let the pasta sit in the pot too long—once it's added, I serve it quickly so it keeps its shape.Canned beans work great here, but I rinse them really well first to avoid that canned aftertaste.
Servings: 8
Ingredients
- 1 lb Ground Beef
- 1 cup Onion chopped
- 1 cup Carrot sliced
- 1 cup Celery chopped
- 2 cloves Garlic minced
- 2 cans Red Kidney Beans 15 oz., drained and rinsed
- 2 cans Great Northern Beans 15 oz., drained and rinsed
- 2 cans Diced Tomatoes 15 oz.
- 1 can Tomato Sauce 15 oz.
- 4 cups Beef Broth
- 1 cup Ditalini Pasta
- 1 tsp Oregano dried
- 1 tsp Basil dried
- 1/2 tsp Thyme dried
- Salt and Pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked.
- Remove and drain the excess grease.
- In the same pot, sauté the onion, carrot, and celery until they turn soft, then add the garlic and cook for an additional minute.
- Add the beef back to the pot, along with the tomatoes, tomato sauce, beans, and beef broth.
- Stir in the dried herbs.
- Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for about 45 minutes.
- Approximately 15 minutes before serving, cook the pasta separately according to package instructions, then add it to the soup.
- Serve hot with some crusty bread.