Description
This hearty Pasta e Fagioli is a comforting and flavorful dish inspired by Olive Garden’s famous recipe. Packed with lean ground beef, beans, and vegetables, it’s perfect for a cozy dinner or as a satisfying lunch.
Ingredients
Scale
- 1 lb lean ground beef
- 1 tbsp olive oil
- 2 medium carrots, diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic, minced
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned Kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt, adjust to taste
- 1 tsp black pepper, adjust to taste
- 2 tbsp fresh basil, optional
Instructions
- Preheat a large pot or Dutch oven over medium heat and add olive oil.
- Add ground beef and cook until browned, breaking it apart into small pieces (about 3-5 minutes). Drain excess fat and set the beef aside.
- In the same pot, add diced carrots, onion, celery, and minced garlic. Sauté until softened (about 4 minutes).
- Stir in canned diced tomatoes, tomato sauce, and the cooked beef. Mix well.
- Add the Great Northern beans and kidney beans, then pour in the chicken broth. Let simmer for about 10 minutes.
- Add the ditalini pasta, Italian seasoning, salt, and pepper. Cook for another 10 minutes until the pasta is tender.
- Serve hot, garnished with fresh basil or a sprinkle of Parmesan cheese, if desired.
Notes
- Feel free to adjust the seasoning to your taste.
- You can add other vegetables like bell peppers or zucchini for extra nutrition.
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg