Olive Garden Pasta e Fagioli
🇮🇹 Italy
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or Italian sausage
- 1 medium onion, finely diced
- 3 medium carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3 cups chicken broth
- 2 (15 oz) cans tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 cup water
- 2 teaspoons granulated sugar
- 1 cup dry ditalini pasta
- 1 Parmesan rind (optional)
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can Great Northern beans, drained and rinsed
- salt and black pepper, to taste
- grated Parmesan cheese, for garnish
- fresh basil leaves, for garnish
Steps
- Heat olive oil in a large stockpot over medium heat. Add ground beef and cook, breaking into crumbles, until browned, about 4-5 minutes. Transfer to a plate.
- In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-6 minutes.
- Add garlic, basil, oregano, and thyme. Cook 1 minute until fragrant.
- Return the beef to the pot. Stir in chicken broth, tomato sauce, diced tomatoes, water, sugar, ditalini pasta, and Parmesan rind.
- Bring to a boil, then reduce heat to low and simmer 10-15 minutes, stirring often, until the pasta is tender.
- Stir in kidney beans and Great Northern beans. Cook 2-3 minutes until heated through. Remove and discard the Parmesan rind, then season with salt and pepper to taste.
- Ladle into bowls, garnish with Parmesan cheese and basil leaves, and serve warm with crusty bread.
Notes
A copycat version of Olive Garden's pasta e fagioli, based on the traditional Italian pasta and bean soup.
Source: insanelygoodrecipes.com