Copycat Olive Garden Pasta e Fagioli
This wonderfully hearty soup has it all. Protein from ground beef. Veggies from onions, carrots, and celery. Complex carbs from red kidney beans and cannellini beans.
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Servings: 8
Ingredients
- 1 lb lean ground beef
- 1 yellow onion, chopped finely
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 (8oz) cans tomato sauce
- 2 (14.5oz) can beef broth
- 1 (14.5oz) can petite diced tomatoes
- 1/2 cup of water
- 2 tsp granulated sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz dry ditalini pasta
- 1 (15oz) can dark red kidney beans drained and rinsed
- 1 (15oz) can cannellini beans, drained and rinsed
- Parmesan cheese, freshly grated for serving
- Salt and Pepper to taste
Instructions
- In a large pot over medium heat, cook ground beef until no pink is showing
- Once the beef is cooked, add onions, carrots, celery, and garlic
- Next, Add tomato sauce, beef broth, canned tomatoes, water, basil, oregano, sugar, salt and pepper
- Bring this to a boil and let simmer for 5-6 minutes. Add the ditalini pasta and cook for 10 minutes more or until the vegetables and pasta are cooked
- Stir in the kidney and cannellini beans and cook until these are heated through. Check the seasoning and add more water if you want a thinner soup.
- Make sure everything is well combined and beans are hot. Serve with grated Parmesan cheese